Ninja Foodi - Roast Pork

[@TheDavysDo]

just tried and it worked perfectly, had to add an extra 15 minutes to the pressure cook and 10 to the bake but it was a 1.8kg chunk.

[@IanTapscott]

Hey TIny, tried your method for a 2.2kg boneless, pork leg joint in a Ninja 14 in 1 Foodie Max. Slight modifications in that I used a 500ml can of blood orange flavoured cider and increased pressure cook time to 30 mins. Temp. check was 44oC at that point. Roast time was increased to 45 mins and a temp. check was just over 60oC, so gave it another 5 mins. Took it out and probed at 65oC which increased to 73oC after 10 mins resting. Beautiful tender and moist meat and some of the best crackling I’ve ever done. Oh, and the juices made a fab gravy! Thanks Tiny - Thanks Ninja

[@tinysmallfryskitchen8610]

Very Nice, I’ve seen the blood orange Cider in my local supermarket I shall have to give that a try.

[@jimbop4499]

Had a ninja for years....never used it for pork as me trying to get crackling in the oven is a hit or miss affair. Yes, i dry and score the skin and salt it too! lol Really impressed how yours turned out. After the pressure cook i would have bet money the skin would be rubbery as it was wet. Time for me to do pork in the ninja now! Thanx.

[@lucypickering4362]

Had to adjust my pressure times to 30 mins, and a bit longer in the roast/bake, then used the crisping lid, and wow, it's the best it's ever come out! 😍

[@tinysmallfryskitchen8610]

So glad that worked out for you.

[@JshDav]

Probably seems like a silly question but I'm pretty sure a pint means a different amount in different places, just wondering how many mls are in one of your pints?

[@tinysmallfryskitchen8610]

Hi thanks for the question, being a Brit I use an Imperial pint which is roughly 568ml, but everything in cooking is rough measurements.

[@Teresa25056]

Thankyou. That looks delicious and a very easy video to follow. I have a 1.18k loin so would probably have to adjust timings. The crackling looks fabulous.

[@tinysmallfryskitchen8610]

I hope you enjoy it as much as I did, and thank you for subscribing.

[@zohreh4552]

Great tutorial nice and easy to follow and great recipe 🙂

[@tinysmallfryskitchen8610]

Glad you liked it

[@mandymandy1524]

Hi i just found this and there are the best clear concise no faffing about loved it - many thanks 🤩

[@tinysmallfryskitchen8610]

Thanks Mandy Mandy, I really appreciate your kind comments.

[@mandymandy1524]

@@tinysmallfryskitchen8610 No worries and the pork. 🤗, thanks again ..👍

[@boblogIIIfan]

I looked up pork roast ninja foodi.. this popped up, happens to be the exact same size in kilos of the one i bought . gonna try it tonight !!

[@gill5367]

Thanks for this. I was in same position. Forgot the time. Glad I found your video as most I found was to roast in the ninja without the PC. I’m excited for my roast tonight. And a new way to cook it

[@tinysmallfryskitchen8610]

Hi Gill glad you liked it.

[@tamtam18_m]

Thank you sir for your video, it was really helpful

[@23HB7]

Thanks for this! helped me do my first roast pork in the foodi perfectly!

[@tinysmallfryskitchen8610]

Glad it m turned out well for you.

[@malflanagan3987]

Going to do this now!

[@markelliott6987]

Sounds like Del Boy at the end😂

[@Allegedly2right]

It would be handy if you put the temperature on there.

[@tinysmallfryskitchen8610]

To be honest my thermometer has a picture of pig on it, but looking at the numbers it was 85c

[@Allegedly2right]

@@tinysmallfryskitchen8610 spot on haha

[@terrybowman1273]

Look very nice gonna try it today in my 15-1. Like the knife at the end, it isn't a too sharp knife by any chance - is it?

[@tinysmallfryskitchen8610]

Hi Terry I was tapping with the side of my carving fork which is not sharp on the side. It does look like a knife though.

[@terrybowman1273]

My bad, sorry. Will let you know how it turns out later

[@lorrinadoyle3607]

Followed your recipe and it turned out great, crispy crackling and beautiful moist meat. Thank you.

[@tinysmallfryskitchen8610]

Thanks for the feedback Lorrina

[@roryisbest5]

Thanks Tiny, turned out great 👍 Any tips on a beef joint 🐄

[@tinysmallfryskitchen8610]

Thanks for your Comment, so pleased it worked out for you. The only beef I’ve cooked in the Ninja so far has been a Brisket joint, which you can find here Ninja Foodi - Brisket Beef

[@ronniemay8904]

Why don’t you give the pressure cooker food temperature and the temperature of the pork once cooked? That would be useful.

[@tinysmallfryskitchen8610]

I didn’t give the temperature as on my thermometer it just has a picture of a pig, however According the UK Food Standards Agency pork needs to reach an internal temperature of 75 C for 2minutes, to kill off any harmful bugs. I also understand that US equivalent body advertise a completely different temperature which they have recently reduced, but I’ll stick with the UK authority.

[@Mark-vi1ks]

Thanks for your video mate. But I think what they are trying to say is we have no indication of how cooked it is before you bake/roasted. Do you you cook it 100% through and give it 30 mins on the B/R or 90% or 80% . Just giving it a go tonight and hopefully comes up good. I usually find I cook things abit longer then what I've watched aswell.

[@d17len]

what temp was the thermometer at??

[@tinysmallfryskitchen8610]

Hi Lennie, good question, I’ll be honest, my thermometer has a picture of a pig on it, so I’ve not looked at the temperature. Looking at my meat thermometer the pig has a line pointing at 85 Celsius.

[@jamesdawson7524]

Bit dry for me