Air Fryer Roast Pork WITH Crackling

This is cheating. Perfect crackling every single time.
Total cook time was 1 hour 40 minutes.
What the video doesn't show, is how enjoyable it was to eat.
This airfryer recipe:
Roast pork
Oil
Salt
DISCLAIMER
I am not a chef. I have had no formal training, I am just learning along the way. Any help you can provide is always welcome

[@stephenkeppie1308]

Brilliant video. I love how you don't assume you know everything and are open to feedback and learning. I'll try cooking this and you have yourself a new follower 👍

[@ReidEmAndEat]

Thank you for this positive comment. I am confident this is a great roast pork but I would be foolish to think it couldn't get even better. hopefully your pork turns out great!

[@roderick3778]

Watched your video and tried the same method and it worked mate. Came out tasting awesome and the crackling was the best I've done yet. Thanks and appreciate it🇦🇺🍻👍

[@ReidEmAndEat]

Hearing that has made me pretty chuffed to be honest. Thank you for the feedback!

[@ScottH432]

One additional step I find helps is to take the crackling off the meat once it is cooked and then put the crackling back in the air fryer on its own for another 10 - 15 mins. Makes it really crispy

[@ReidEmAndEat]

Ooooh interesting. I will give this a go next time we have the family roast pork. Thanks for the tip!

[@grilnam9945]

I do that as well, but I also then put a slice or two of bread under the tray and get lovely fried bread to accompany it.

[@grantking4681]

Agree with letting the meat rest after cooking but definitely NOT covering it with aluminium foil because that will mean you're getting heat under the foil, i.e. steam, and that can cause the crackling to go soft due to the moisture that's been created.

[@ReidEmAndEat]

I used to have the same thought process. I used to even take the crackling off before resting. But now I constantly let rest with the aluminium foil over it and the crackling never goes soft. if you are concerned, you can just rest it in the air fryer.

[@jodiem14]

The crunch of the crackling, and the softness of the meat...I could almost taste it 🤩I have learned a few new tricks. I can't wait to see what you Air-fry next!

[@ReidEmAndEat]

I'm so glad!

[@JordanRobertEnwright]

Trying this today, looks great!

[@ReidEmAndEat]

Good luck! let me know how you go

[@zonarevolorio9319]

Thanks for the recipe! Saludos from Texas

[@ReidEmAndEat]

Thank you too!

[@corinneaggar9755]

Looks delicious thanks for sharing your methods, definitely will try this way next time I do pork joint, crackling is my favourite thing 😋

[@ReidEmAndEat]

I have never looked back. there is never crackling left over in our house :D

[@Jessica-dw3eh]

I really loved it. Thanks for the recipe! it was amazing, the only problem is : I posted a photo on social media and now I will have to spend more time in the kitchen as everyone in my family wants to try it :D

[@ReidEmAndEat]

Well I hope your family loved it too :)

[@sallywright8065]

I was falling asleep before I had chance to see the result!!

[@ReidEmAndEat]

oh no! I don't have any tips for keeping you awake but I do know you missed the best part

[@RaeleneLovett-ys4nj]

I followed nearly all your steps, forgot the boiling water 🙄 a few tweeks for next one but pork had best crackling and tasted amazing, cheers

[@ReidEmAndEat]

I’m so glad you liked it! The boiling water is definitely a step that increases the quality of the crackling and a step most people don’t know of. If you remember, overnight in the fridge to make it just a little bit better.

[@trevormorris8890]

Fantastic 😊

[@ReidEmAndEat]

I hope you had a chance to try it out :)

[@tourcheverybridge]

Be trying this later today….Let you know how it goes for sure.

[@ReidEmAndEat]

Good luck! Any issue let me know.

[@stevenjones1344]

At what stage during the cooking process would you start roasting the potatoes ?

[@ReidEmAndEat]

Depends on how you like your potatoes. I put mine in the oven for about an hour. So you could get away with putting them in after the pork has been in for an hour. Then resting the meat once cooked until the potatoes are done

[@chelseahaas4791]

I can’t see anyone the size of your roast 🙏 Looks amazing want to try it with my pork but it’s 2.25kg.

[@ReidEmAndEat]

That will turn out wonderful I am sure. Might just have to cook it for 10ish more minutes :) Good luck!

[@summerwilliams8069]

Wat if I don't have a thermometer to measure the internal temp

[@ReidEmAndEat]

Its not a massive issue and it will depend on how big your roast is. If it was 1.5 kg, I’d cook for an additional 35-40 mins. At 1.2kg I’d cook for an additional 25-30 mins. This was quite a large roast as we use left overs during the week so it took quite a bit longer. Remember a little bit of pink is perfectly fine and if you feel like you might have over/under done it, then take a note and adjust for next time. Good luck!

[@johnlannen8771]

I really want to try this. How many minutes in the 2nd cooking time on 180 would I do for 3kg??

[@ReidEmAndEat]

Wowza thats a big one. I would allow the whole extra 30 minutes if timing it to he ready with vegetables. If it is ready early then you can rest it a bit longer. There is nothing worse than having everything cooked waiting on the meat to finish

[@boblogIIIfan]

Do you use air fry mode or roast mode? (Ninja foodi)

[@ReidEmAndEat]

My airfryer doesn't have a roast setting. So I think that would mean I am using Air Fryer mode :)

[@markcaesar4443]

It's very important to have a thermometer to measure the internal temperature when cooking meat, too cool poses a health risk. I'll be doing my first pork roast in an air fryer tonight and I'm going through a few videos to get to know the tricks. Thanks for the vid and the hints!

[@ReidEmAndEat]

Yes! the internal temperature of the meat is important for both safety and taste. I didn't show in the video where I temped the pork, but I did mention that I like to aim for 67C internal temperature for roast pork. Which is what I managed to get here and it was delicious.

[@markcaesar4443]

@@ReidEmAndEat btw, BEST. CRACKLING. EVER.

[@ReidEmAndEat]

Thats so great to hear! Did you find any other tricks that may have helped? I’m glad I could have contributed.

[@TheJemstar28]

Why do you do the boiling water part?

[@ReidEmAndEat]

Got to this super late, but the boiling water opens up the scores on the skin and allows the oil, salt and heat to get in and make the crackle

[@paulregan6257]

It looks great , try roasting your pork on a bed of apples and onions sliced with some sage

[@ReidEmAndEat]

Thank yo for the comment. I will definitely try this!

[@alexsandrapuzanov1007]

How much does it weigh?

[@ReidEmAndEat]

2.1 kgs or 4.6lbs

[@imadesho9836]

لماذا هذا التآخير في تفاصيل مكررة بدون معنى أعطي الطريقة الصحيحة بدون مطاولة. مع احترامي ومحبتي لكم

[@arthurvasey]

Most of the carveries here in Somerset, Pommie-land, treat crackling on pork and the skin on chicken like it’s entrails and cut it off and either throw it away or feed it to the neighbourhood stray dogs - apparently, the Toby Carvery offers it as an additional optional side serving, but the other places trim it off and throw it away or feed it to passing canines! What a waste of good food!

[@ReidEmAndEat]

I hate everything about this. The crackling and chicken skin are the best parts of the whole roast! Roast chicken in the AirFryer is great too, it helps to make really crispy and juicy skin. That will be my next video!

[@johnsavage1109]

Thank you for the video, I like to learn how different people cook. I don't know why you feel the need to play that "Music"... It's just crap and almost turned me away........

[@ReidEmAndEat]

Thanks John, I appreciate the feedback. I felt like it was a bit too silent and awkward in parts so tried to break it up. But I will try to adjust moving forward.

[@elpadrino8350]

Looks dry

[@ReidEmAndEat]

I can confirm this was not dry. BUT always looking for ways to improve it.