Air fryer roast pork
Experience our air fryer roast pork with golden, crackly skin and meat so tender it melts in your mouth. A bed of onions, garlic, peppercorns, and bay leaves creates an aromatic base, while the air fryer takes care of the rest, crisping the top and keeping the meat juicy. It suits everything from a relaxed weekend lunch to a festive spread, and it slices up well cold for sandwiches the next day.
Ingredients
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1½ kilo
Pork roast, scored
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1 tsp
Fine salt
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2
Onions, cut into wedges
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3
Garlic cloves
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4
Bay leaves
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8
Peppercorns
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1 sprig
Fresh thyme and/or rosemary
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1
Vegetable stock cube
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1½ tsp
Fine salt
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Water
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Use a boneless pork roast with the skin on, such as pork shoulder or pork loin. Both cuts have a good layer of fat beneath the skin, which helps it turn crisp and keeps the meat juicy.
Use a sharp knife to score the skin right down to the fat, but stop before reaching the meat. Make cuts about 3–5 mm deep and space them roughly 5 mm apart. Feel along the surface with your fingers to guide the depth as you go.
After cooking, pour the drippings into a small pan and let the fat rise to the top. Skim off most of the fat, then simmer the liquid with a splash of water or stock. Stir in a spoonful of flour or cornflour mixed with cold water and cook until the gravy thickens. Season with a bit of fine salt, ground pepper, and a dash of soy sauce or stock cube for deeper colour and flavour. Strain if you want it smooth, or leave it as it is for a more rustic result.
FAQ: Questions about air fryer roast pork
With golden crackling and juicy meat, air-fryer roast pork is a favourite for many. Below, we answer the most common questions to make sure it turns out perfectly every time.
How do I know if my air fryer roast pork is done?
You know your air-fryer roast pork is done when the internal temperature reaches 70–75 °C. Use a meat thermometer to check the thickest part of the roast. If you do not have one, insert a skewer or thin knife; the juices should run out clear, and the meat should feel firm.
What should I do if the pork crackling is not crispy enough?
If the pork crackling is not crispy enough, increase the temperature to 200 °C and cook for another 5–10 minutes. Keep an eye on it so it does not burn. Make sure the skin is dry before this step, and do not cover the pork after cooking, as steam will soften the crackling.
How to reheat roast pork in an air fryer?
To reheat roast pork in an air fryer, preheat it to 160 °C. If the pork is already sliced, place the pieces in a single layer and heat for 5–8 minutes. To reheat a larger piece, cook it for 10–15 minutes. If the crackling has softened, increase the temperature to 200 °C for the last 2–3 minutes to help it crisp up again.
Nutritional values
Nutritional value, per
85 Kcal
| Fibre | - | 4 gram fibers |
| Protein | 14.3 | 3 gram |
| Fat | 2.1 | 0.2 gram |
| Carbohydrates | 83.6 | 17.5 gram |
Recommended information
Serving suggestion
Try our delicious air fryer roast pork
If you have never tried making roast pork in an air fryer, now is the time. Our delicious air-fryer roast pork recipe is a go-to for crispy crackling, juicy meat, and a proper rustic feel. Try it when the weather cools down or the weekend calls for a family favourite. As it cooks, the herbs and seasonings fill the kitchen with a deep, fragrant scent that makes you want to linger nearby. You will smell it before you see it, and by then, everyone is already halfway to the table.
Tender, juicy meat cooked in aromatic herbs
We all love that moment when you slice into the pork and the juices start to run out, which is exactly what happens here. The meat becomes juicy and succulent throughout, with a soft texture that slices cleanly and holds its shape.
As it cooks over bay leaves, peppercorns, onions, and herbs, it gradually absorbs their aroma. The bay brings a gentle earthiness, the peppercorns a pleasant warmth, and the thyme and rosemary provide a woody depth. They infuse the meat with a delicate, aromatic flavour that carries through every slice.
With golden, shatteringly crisp crackling
The crisp crackling crowns the pork roast with deep golden colour and a texture that shatters instantly under the knife. Rubbed with salt before cooking, the skin turns bubbly and full of crunch. It introduces a sharp contrast to the tender meat underneath, cutting through with a deep roasted flavour. Take your time and make sure the crackling hits just right – it is worth the effort.
A cosy weekend dinner or a Sunday roast favourite
This magnificent air-fryer roast pork is the perfect option for comforting weekend dinners and a firm favourite for Sunday roasts. Roast pork has been a staple at Sunday tables for generations, and our rendition brings that same familiar cosiness. It is especially ideal when cooking for a bigger gathering, letting you bring out a generous meal everyone enjoys. Serve it with a gravy made from the drippings to let everyone relish even more of those meaty flavours.
Complete the spread with a mix of potatoes, such as boiled, roasted, or scalloped potatoes, and add a few salads on the side, too. For instance, a red cabbage salad with oranges and walnuts, a rocket avocado salad with hazelnuts and courgettes, or a crisp cucumber and radish salad with dill and crème fraiche – they all bring a fresh contrast to the robust flavours on the side.
Perfect for burgers, sandwiches, and more
If it happens that you have leftovers, there is no need to let them go to waste! The pork slices work perfectly in burgers and sandwiches. Try a roast pork sandwich with a spoonful of that wonderful gravy, a bit of mustard, and some pickled cucumbers, or turn the meat into a burger filling with slaw, sliced pickles, and a soft bun.
You can also enjoy it as a salad. Simply cut the pork into thin strips and toss it with roasted vegetables, crispy lettuce, grains like bulgur or barley, or whatever your mood calls for. Add a spoonful of dressing, maybe something tangy or mustard-based, and you have a lunch that feels fresh but still filling. It is an easy way to make the most of what is left without the need to reheat anything.
Mix up the seasonings
Adding a few extra aromatics to the base can easily adjust the flavour. Drop in some fennel seeds for a mild liquorice note, or a teaspoon of ground coriander for a touch of citrus and warmth. For a deeper aroma, try cloves or star anise – they infuse the pork with a sweet, spiced undertone as it cooks. A few allspice berries or juniper provide a slightly piney, peppery edge.
