I have NEVER managed to make a successful pork roast until I came across your video. Absolutely incredible! Thank you so much! Forever changed my pork roast life 😂
Have followed your instructions to cook my pork joint in my new airfryer oven. WOW ! It turned out just like yours. I'm never cooking again in an ordinary oven .These airfryer ovens are brilliant .😊.Thanking you Robbbert from Melbourne Australia.
OMG I can’t believe how much my mouth is watering right now 😮 I’m doing a 650g crackling loin joint at the moment I’ve done it at 200°C air fry for 30mins and now it’s doing 15mins on roast at 160° I’ve been trying to perfect this, and just seeing your method I will definitely try it next time
Made this for the second time today & your timings are just perfect & made your Yorkshire puds for first time & omg they were delightful, again perfect timings & amounts ❤
I'm so excited to try this tonight after hearing all the great comments on it. Have never been able to master crackling. Hopefully tonight I will. Wish me luck!!
🤞Be sure to follow my instructions exactly - Score it well, being careful to only score through the rind and fat (not down to the meat underneath), salt it well - really rub it in, right down into all the cuts and crevices, leave it to rest for at least 30 mins (important), pat it completely dry with kitchen towel and then oil it. The prep is the most important part - you need to remove as much moisture as possible. Roast it at 25 mins per lb/450g, with the first 25 mins being hot at 200°C, then turn the temp down to 160°C for the remaining time. Let it rest for 15 mins after cooking before carving. 😉👍 Follow my instructions down to a tee ...and prepare to be amazed! Good luck! 🤞🍀
Well I can honestly say this was best pork we have ever had . I reduced time by about 5 mins as we had 1.8 kg pork that I cut in half and match cooked in the ninja. Crackling was perfect and the pork was moist . My granddaughter said it was delicious, melt in the mouth.
We have decided to buy an air fryer and so I've been reading up on them via YT vids. I've watched a few of your vids, and salivated a lot!! I will definitely give some of these a try.
Just followed your instruction for roast pork, great crackling and perfect meat, well done, will be cooking this way in the future. Did my spuds as per your other video, they were excellent as well.. Many thanks..
Tried this last month and was skeptical......WOW I should have had faith! it was fantastic and I have just bought another joint today, This recipe is going to be Xmas dinner for me and my daughter!!! looking forward to it already! Have a merry Xmas and a happy NY!
FANTASTIC! 🤩 That's just the news I wanted to hear. Amazing, thank you. I'm so glad it worked for you and you enjoyed it. It's one of my favourite things too. 😋 Have a WONDERFUL Christmas! 🎅🎄🎁
🎃☃️🎄 Perfect! Make sure you score and salt it really well, getting the salt right down into the cuts and scoring ...then leave it to rest for at least 30 mins. Pat it completely dry with kitchen towel, rub oil all over it and cook it really hot for the first 25 mins. You won't be disappointed! 😋👍
ive, and had a job getting the crackling crispy in my air fryer , and although the pork itself was excelent i was always disappointed with the crackling ,, will now be following your recipe and hopefully will have a perfect sunday lunch like yours. many many thanks
Make sure when you score it, you don't go too deep and salt it well to remove as much moisture as possible. Then, dab it completely dry, rub it with oil and follow my cooking instructions. It's the best crackling I've ever had, and the meat was tender and gorgeous. Give it a go. Hope it works for you too! 🤞
I've had my Cosori Turboblaze just about 2 weeks. I've been cooking roast pork with pretty mean crackling in the oven for decades. Tonight, I tried it in the air fryer. I didn't actually salt the crackling, and it still came out crispy. My confidence is beginning to build... Where's the best place to find many more of your helpful recipes please. Ive subscribed, but can't seem to see anything recently 😢
@@lynnp8681 Hi Lynn, thank you. I've been out of action due to other projects, so haven't done any videos for about 6 months. 😬 However, I have got some footage filmed ready to edit, so I there'll be some more soon! How are you finding the Turbo Blaze? I'm tempted to buy one! 😄
Really starting to enjoy using it, and now feeling more confident. I cooked venison steaks last night, and completely made up time and temperature. They were lovely. It's pretty flexible with temperature rang, and seems to cook very well. Very happy with mine 😊@@AirFryerFella
Great! 😍 This biggest tip I can give you Melanie is to score it and salt it really well - just don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the skin. Get as much moisture out of the skin as possible. I score through the rind and fat and then rub plenty of coarse sea salt into the skin (be fairly liberal with it) getting it right down into all the slits and cuts. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the dried skin, then roast it as per my instructions. Work on 25 mins per 1lb/450g of meat. Crank that heat right up to 200°C for the first 25 mins as per my instructions, then reduce to 160°C for the remaining time. Enjoy! 😋
Having a go at this for dinner. I had to take the tray out of the bottom after the first cook as the skin having puffed up was catching on the top I couldn't open the draw 🤣. On doing second cook 🤞.
I wish I had cooked my pork in the air fryer from start to finish, but I put it in the gas oven first then found out that it wasn't fully cooked so i finished it off in the air fryer and it all turned out fine in the end. I will be doing it this way next time. X
@@janecharlton2620 Yes, you can't go wrong using the air fryer. It not only gives you beautifully crispy crackling, with moist tender meat inside, it does it all faster too! 😋
Hi Sue, to be honest, it doesn't create a lot of smoke at all and I don't think there was any when cooking this joint. With some foods, you do get a little, very occasionally when you're cooking something really hot with fat in it ...but, personally it's not a problem I've had with my Ninja and I'm sure you'll be absolutely fine 😉👍
@@AirFryerFellathanks for getting back to me, I have only just got my airfryer so very new to it all, but looking forward to trying out some of your recipes 😊
This works well with my ninja air fryer, however if you want proper scoring on the fat don’t buy from supermarket as they don’t do it properly, must either have to do it yourself or butcher maybe? But mass produced meat off shelves they have no quality control on the scoring and often just miss parts or don’t cut hardly at all into the fat…
@@markfowlermusic Correct! Very often you need to re-score the fat on prepared joints ...Spending a bit of time making sure the joint is scored properly is what helps you get the best results 😉👍
Thanks for making it possible for me to make a pork roast dinner, this really helped and no other video explains it as well as you do, excellent narrating.
@@antonypoole2174 Hi, not in the Ninja AF400 no. However, if your model recommends to preheat before each use, then I'd recommend following your manufacturers instructions. It's usually only 5 mins or so, so no big deal. The Ninja AF400UK that I used in this video doesn't really need preheating and is pretty much instant 😉👍
Hi, I'm looking forward to using your recipe, but when you say use the fat for your roasted potatoes, can you then cook them after the joint? Would you just keep the joint warm until the potatoes are ready? I must say, it looks amazing!!!
I'm sure that'd be fine! The joint needs to rest for 15 mins or so after cooking, so if your potatoes were prepped and ready to go, I don't see any reason why they couldn't be cooked in the fat straight away! The potatoes will only take 20-25 mins in the air fryer, so by the time you're carving the meat and serving up, the potatoes would be done. Personally, I pour the fat into a mug or something and save it. I then keep it in the fridge (it solidifies when it cools) and I use it next time I'm making roast potatoes. However, you could use it straight away. I'd remove the crisper plate, leave the fat in the bottom of the basket and while it's still hot, throw the potatoes straight in. If the fat has cooled down a bit, take the crisper plate out and just put the drawer back into the air fryer and heat the fat up again for a few mins. Then throw the spuds in, let them sizzle around in the fat, turn them over so they get a good coating, then air fry them at around 200°C for 20-25 mins. They'll be gorgeous! 😋
Thanks for that, to be honest, there wasn’t that much fat, so use it in the gravy and was lush, will probably par boil spuds first next time and do what you suggested!!!
I have to make this recipe! It looks fantastic. I ordered a Cosori Dual Blaze from Amazon France yesterday. Now that you have a Dual Blaze, do you suggest any change(s) to the method you used for your Ninja?
It was wonderful! 😋 The Cosori Dual Blaze is a great air fryer, but the 'Roast' function emits highest heat from the bottom element and medium heat from the top element ...which is great for roasts in general, but for good crackling you want high top heat, so I recommend following my instructions exactly, but using the 'Air Fry' function on the Cosori instead. Good crackling is all about the prep. Score it well, salt it well and rub the salt right into the scoring, leave it to rest for a minimum of 30 mins then pat it completely dry with kitchen towel. Rub a couple of tablespoons of oil all over it, and then cook for 25 mins per 1lb/450g of meat - the first 25 mins should be cooked hot at 200°C and the remaining time at 160°C 😉👍 Enjoy! 😋
I made the spuds by adding them to the hot fat after the meat finished - they came out very well. I used corn flor instead of semolina. Unfortunateli forgot to put the oil on the pork and the crackling was too tough to eat. The meat came out very nice and tender and juicy. I shan't chuck the cracling away thoughand will shove it in the ar-frier tomorrow for a snack.
Oh no! ☹️ Forgetting the oil shouldn't really have made the crackling tough. Hard crackling is usually due to not using enough salt. It's the salt that draws out the water and causes the crackling to puff up. It's all in the prep Mark. Spend some time scoring it properly and rubbing the salt right into the grooves and cuts ...be liberal with it, then leave it to rest so the salt can draw as much water out of the rind as possible. Leaving it to rest for 30 mins is an absolute minimum. It should look quite wet when you return to it ...then, you need to really dry it well with kitchen towel. The aim is to get as much moisture out of the rind as possible. Finally, rub 2x tbsp of oil all over the salted rind before putting it in the air fryer. Cook it hot at 200°C for the first 25 mins and at 160°C for the remaining time. I bet the potatoes cooked in the pork fat were delicious! 😋
Cheers - maybe not enough salt then - I noticed it was already scored when bought but did some more with stanley knife - I put quite a lot of salt on and waited 30 min as specifed. I have only had this frier a week and still getting used to it. I wonder if I didn't have it in the right mode. What do the different settings do - Bake, Air Fry and roast. It can't be temperature and time because you set those independently - can only think it is fan speed? Anyhow later in the evening I put the crackling on Crisp for 9 minutes and most of it was done but probably could have left it longer. I had actually bought a 2 kG Pork Loin Joint and cut it in half so will have a go with the other half next week.
@@markkunes9711 The functions generally relate to fan speed, the temperatures they default to when you first set it and the temperature range of each setting ...but it depends on your model. For example, on my Ninja 400, 'Air Fry' has a high speed fan and a temperature range of 150°C to 240°C. This is good for things that would normally be cooked hot, deep fried or have a crispy exterior. 'Roast' has a temperature range of 120°C to 210°C and a slightly lower fan to ensure the exterior of food doesn't become too overdone before the interior has cooked. It's the high heat from the top element at the beginning of cooking your pork that really gets the crisping going here. 'Bake' on the other hand has a much lower fan speed fan and a temperature range of 120°C to 210°C. This is good for baking anything from meringues (at low temps) to cakes, and the gentle fan won't disrupt the surface of the item being cooked. 'Dehydrate' has the lowest fan of all and will go as low as 40°C, with a max temp of only 90°C. This setting is generally not for cooking, it is essentially for drying out/removal of moisture from food, although some people do use it slow cook items. My Cosori Dual Blaze air fryer has an additional bottom element and the fan speed is constant using all settings. On this Cosori, the settings relate to where heat is being directed, how much heat is being directed, from either the top element, the bottom element or both ....So, it really depends on your model. Remember, that when scoring, score only through the skin and fat - don't go too deep and expose any meat underneath. If meat is exposed, it'll allow moisture from the meat to get into the fat and it won't crisp up 😬 When you have another go, let me know how you get on! 🤞
Hi thanks so much for this. How did u time cooking the roasted veg along with pork etc? My first time using the ninja dual zone. Do i use the roast setting for the pork and veg. Also would like to make stuffing balls would i need to cook seperate and keep warrm etc. thanks very much x
Hi Becky, whilst the pork was cooking, I prepared all the veg. For this meal, I actually cooked the pork first and wrapped it in foil and then cooked then cooked the potatoes and parsnips in the air fryer. They were literally ready to go and took about 20-25 mins. I use "Roast" for the meat and "Air Fry" for the potatoes and parsnips. For the stuffing balls, I'd recommend tipping the parsnips in with the potatoes towards the end of cooking (to finish them off and keep them warm) and then cooking the stuffing balls in the empty drawer for 10-15 mins. I cooked the carrots and broccoli on the hob. The meat was still piping hot when I came to carve it ...and with piping hot gravy poured over the meal before serving, it was all hot and delicious! 😋
@@kelwinser As a rule, shoulder tends to benefit from longer, slower cooking, but I don't see any reason why this cooking method would not work too. The meat may not be quite as tender as when it's cooked for longer, but you'll still get crispy crackling, and as long as the internal temperature reads at least 65°C on the thermometer, you'll know it's cooked. For this pork loin, I worked on 25 mins per lb/450g, with the first 25 mins at 200°C and the remaing time at 160°C. Let me know how you get on 😉👍
@ thanks for your reply. I usually do use shoulder for pulled pork, low and slow for about 6-8 hours in the slow cooker. However I wanted a slice-able meat for a roast. I did it 25 mins at 200°C then 45 mins at 160. It was 1.4something kg so adjusted based on your times. Wasn’t happy with the temp when it came out so put it in for another 10 mins. Perfect, tender and juicy at the thick ends, bit dry at the thin ends but still tender. In the end a good roast to be fair!
Oh, I don't know, I've never used anything else. I thought the spikes were more for tenderising? I've seen those scorer tools that have 5 blades on them and you drag it across the rind - so it essentially does the same as using a knife, but it's a bit quicker and easier - but not a "spike" tool. I've only ever scored using a stanley knife. All I can say is, if you've got a different too and use it, you'll have to let me know! Just remember to rub plenty of salt into the scoring/holes that you produce, to dry it out and help the crackling puff up 😉👍 x
I like to get to your end stage, then take the crackling off with all the fat, pop it back in the air fryer upside down while the meat is resting. It makes the white fat crispy too 👌
I am a bit confused by your timings. I have a 1.5 kilo joint so based on 25 mins per 450g my joint will take 75 minutes ? so 35 mins at 200c then 40 mins at 160c . or should I just check internal temp when 30 mins into the 160c phase ? Thank you
@@MikeNJillPotter Hi, work on around 25 mins per 1lb/450g of meat. The first 25 mins should be cooked at 200°C, and the remaining time should be cooked at 160°C. So, your 1.5kg joint will require approx 83 mins of cooking time (25 mins per 450g = 75mins for 1.35kg of meat + 8 mins for the remaining 150g = 83 mins total) You would cook on 'Roast' at 200°C for 25mins, then reduce temp to 160°C for a further 58 mins. All air fryers are different - even just a difference in fan speed can affect cooking results. If you feel the joint is looking well cooked before the end time, then insert your thermometer into the thickest part of the meat and if it reads 65°C, it's cooked and you're good to go. If not, put it back in and continue with the cooking time.
Hi Leanne, this would depend largely on your air fryer model. This was using a Ninja Foodi MAX Dual Zone AF400 9.4L air fryer which generally requires no preheating. I did not preheat when doing this recipe. However, if your air fryer has a preheat function, or if the manual recommends preheating before use, then go ahead and preheat. If you're unsure, just as a bit of a fail safe, preheat for 5 mins anyway ...it won't do it any harm 😉👍
@@rockythepitball Hi, no, don't flip or turn it at all. It stays crackling side up throughout. Firstly, if you flip it so the crackling ended up on the bottom, all the moistures and juices will run down and make the crackling go soggy - you want the crackling to dry out and crisp. Secondly, most air fryers have a single top heating element, so you want the crackling to be facing up so the downward heat from the element will crisp it up, and the circulating air from the fan will cook the joint through perfectly. 😉👍
@@michaelt2961 Hi Michael, it's 25 mins per lb of meat, with the first 25 mins at 390F and all the remaining time at 320F. 4lbs is quite a big joint. A 4lb joint should be cooked for 25mins at 390F, then 75mins at 320F. It may be cooked sooner, so if you've got a meat thermometer, check it after 60 mins during the second cook. Be sure to rest it for 15 mins before carving. Enjoy! 😉👍
@@AirFryerFella It did cook quicker the 25 mins per pound. I did check with my instant thermometer and then lowered the temp. Total time of cooking was around just more 75 mins.
I should think so. 🤔 I used a rolled boneless loin joint. Unlike poultry, (which tends to take longer to cook with the bone in) pork doesn't usually take any longer whether it's boneless or not, and the fact it's a leg, shouldn't make much difference in cooking time (I don't think). I do know that loin is a moister joint of meat with more fat around the outside, but I think if you follow my instructions, it shouldn't be too different and you shouldn't have too much bother. Work on around 25 mins per lb/450g and cook hot at 200°C for the first 25 mins, reducing the temp to 160°C for the remaining time. A 1kg joint will need around 55 mins in total. If you've got a digital probe thermometer, plunge it into the thickest part of the cooked meat and as long as it reaches at least 65°C you're good to go! ...And remember, great crackling is all in the prep! Score the rind well, be careful not to score too deep, salt it, rest it, dry it well ...and then rub oil all over it. Hope it turns out well for you! 🤞😋
@@LalaDee6251 you can make a sauce no problem. When the joint is cooked, it needs to be removed and wrapped in foil for 15 mins. There'll be loads of meat juices in the bottom of the air fryer drawer. Simply add this to a pan with a couple of teaspoons of plain flour, cook for a minute or so, then slowly add enough meat stock/broth and whisk until desired thickness. Season with a little salt and pepper and then add a few drops of gravy browning for colour if you like 😉
Hi Nigel, yes it was from Tesco! I can't remember the exact name of it, but it was a pork loin joint and it was in their finest range. I think it was about £8-£9 🤔 The joint had 'some' scoring, but nowhere near enough and in some places it hadn't really gone through the skin at all, so you'll have to get your knife out and do some yourself. That aside, it was absolutely delicious! 😋 If you're actually going to buy the exact same joint of meat and follow these instructions, you won't be disappointed. Following this method has resulted in the best pork I've ever cooked! Also, mine was cooked in a Ninja AF400. Let me know how you get on! 😉👍
@@AirFryerFella Many thanks for the reply. I have had the joint before [cooked conventionally] and it is a beautiful piece of meat. I'll give it a go in the fryer, but mine is a basic OMMO so I will probably have to adjust the times.
Hi Jane, as a general guide, when cooking a crackling joint of pork in the air fryer, work on 25mins per 450g/1lb of meat. The first 25mins should be cooked hot at 200°C/390°F, and the remaining time should cooked at 160°C/320°F Examples: A 900g/2lb joint would take 50mins total (25mins at 200°C and 25mins at 160°C) A 1.35kg/3lb joint of pork would take 1hr15mins in total (25mins at 200°C and 50mins at 160°C) 😉👍
I work on 25 mins per 450g/1lb. If it's a small 500g crackling joint, I'd prep as described in the video, cook it hot at 200°C for 25 mins, then I'd reduce the temperature to 160°C just for 5-10 mins. Stick a probe thermometer into the thickest part of the meat and if it reads 65°C or above, you're good to go 😉👍
Hi, it's all written in the description. Work on 25 mins per 450g/1lb, with the first 25 mins being cooked hot at 200°C and the remaining time at 160°C. However, 1.5kg is quite large for an air fryer. For a 1.5kg joint you should cook the first 25 mins at 200°C, then approx 60 mins at 160°C. If you've got a digital probe thermometer, you could perhaps check the internal temperature of the joint after around 45-50 mins during the second cook - you don't want it overdone. Once the internal temperature has reached 65°C, you're good to go 😉👍
Oh no! ☹️ That's normally down to the skin not being dry enough. ☹️ The biggest tip I can give you is to score it and salt it really well, but just make sure that you don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the fat and it won't crisp up. You need to get as much moisture out of the skin as possible. Score through the rind and fat, and then rub plenty of salt into the skin - be liberal with it - getting it right down into all the cuts. I actually used coarse sea salt. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the skin, then roast it as per my instructions, cooking it really hot to start. In my experience, crackling failures are nearly always down to moisture and/or inadequate scoring/salting. All air fryers are different and there may be a slight temperature difference. You could also give the joint another 'hot blast' at the end of cooking if you felt the crackling needed it ...but generally it shouldn't. 🤞
I don't see why not. Does it still have the rind on? If it does, and you want some lovely crispy crackling, then I'd suggest following my directions exactly. 😉👍 Obviously your cooking time will depend on the size of your joint. As a general rule, it's 25mins per 1lb/450g - cooking hot at 200°C for the first 25mins and then reducing the temp to 160°C for the remaining time 😉👍 P.s. If you have a digital thermometer, stick it into the the thickest part of the joint when it's cooked, and if reads at least 65°C, you're good to go! 😉👍
I have NEVER managed to make a successful pork roast until I came across your video. Absolutely incredible! Thank you so much! Forever changed my pork roast life 😂
@@jgau285 That's AMAZING!! Brilliant news! 😍🤩
Every single time i cook a roast pork sunday roast i come back to this video. Every. Single. Time!
Have followed your instructions to cook my pork joint in my new airfryer oven. WOW ! It turned out just like yours. I'm never cooking again in an ordinary oven .These airfryer ovens are brilliant .😊.Thanking you Robbbert from Melbourne Australia.
That's FANTASTIC news Robert! 🤩 That's made my day 😃 ...on a very grey, rainy day here in the UK ☔
I just bought an air fryer and this is the first time I’m using it, I trusted the process and I’m over the moon with the outcome. Thanks
Fantastic! Great news! 🤩
Tried out cooking this recipe. First time cooking pork roast in air fryer. Came out perfectly. Highly recommend!
@@porschaheffernan3674 Brilliant! Thank you 😍
OMG I can’t believe how much my mouth is watering right now 😮
I’m doing a 650g crackling loin joint at the moment
I’ve done it at 200°C air fry for 30mins and now it’s doing 15mins on roast at 160°
I’ve been trying to perfect this, and just seeing your method I will definitely try it next time
Thanks so much for your video. I have been cooking meals regularly since 1979 and this is the best result I've
ever had with roast pork and crackling!
@@katewest3055 That's amazing Kate 😍 I'm thrilled! Thanks for letting me know ♥️
Oh my goodness! I have never managed to get my crackling that crispy/crunchy no matter what I have tried. Can't wait to try this method! TFS 👍💖
I wouldn't do it any other way now Hazel. The air fryer gives you the BEST crackling! 😋
Made this for the second time today & your timings are just perfect & made your Yorkshire puds for first time & omg they were delightful, again perfect timings & amounts ❤
🤩🥳 Fantastic! That makes me so happy. 😃♥️ I'm so glad you enjoyed them! 😍😁
Just cooking this now, have just finished the 200c cooking part and it looks so good crackling wise already amazing after 25 mins!
Fantastic news! Hope you enjoyed it 😋👍
Oh my gosh!!! This is absolute perfection. The outcome is absolutely fantastic! Thank you for sharing this recipe!
@@Tiny_n8ture Thank you! Glad it was a success! 😃
Just saved this video for reference later on tonight when I will try out this recipe. I can’t wait!
I'm so excited to try this tonight after hearing all the great comments on it.
Have never been able to master crackling. Hopefully tonight I will. Wish me luck!!
🤞Be sure to follow my instructions exactly - Score it well, being careful to only score through the rind and fat (not down to the meat underneath), salt it well - really rub it in, right down into all the cuts and crevices, leave it to rest for at least 30 mins (important), pat it completely dry with kitchen towel and then oil it. The prep is the most important part - you need to remove as much moisture as possible. Roast it at 25 mins per lb/450g, with the first 25 mins being hot at 200°C, then turn the temp down to 160°C for the remaining time. Let it rest for 15 mins after cooking before carving. 😉👍 Follow my instructions down to a tee ...and prepare to be amazed! Good luck! 🤞🍀
Making this just now . That looks absolutely mouth watering . Subscribed .
Well I can honestly say this was best pork we have ever had . I reduced time by about 5 mins as we had 1.8 kg pork that I cut in half and match cooked in the ninja. Crackling was perfect and the pork was moist . My granddaughter said it was delicious, melt in the mouth.
We have decided to buy an air fryer and so I've been reading up on them via YT vids. I've watched a few of your vids, and salivated a lot!! I will definitely give some of these a try.
Brilliant! 😍 I hope you have lots of success with the recipes and you love the air fryer as much as I do! 😉👍
It’s really difficult to get a good crunchy crackling. You nailed it there…perfect result! X
Just followed your instruction for roast pork, great crackling and perfect meat, well done, will be cooking this way in the future. Did my spuds as per your other video, they were excellent as well.. Many thanks..
@@NigelHodkinson-tx4ni FANTASTIC!! 🤩 Thank you, that's great to hear 😊
Tried this last month and was skeptical......WOW I should have had faith! it was fantastic and I have just bought another joint today, This recipe is going to be Xmas dinner for me and my daughter!!! looking forward to it already! Have a merry Xmas and a happy NY!
FANTASTIC! 🤩 That's just the news I wanted to hear. Amazing, thank you. I'm so glad it worked for you and you enjoyed it. It's one of my favourite things too. 😋 Have a WONDERFUL Christmas! 🎅🎄🎁
Excellent, tried my roast for the first time in my new Ninja Duel 451uk..... Followed all instructions and it came out perfect. Thank you.
Fantastic! 😍 That's great news! 😋👍
Definitely trying this for the Holidays! Thank you for sharing! So excited!
🎃☃️🎄 Perfect! Make sure you score and salt it really well, getting the salt right down into the cuts and scoring ...then leave it to rest for at least 30 mins. Pat it completely dry with kitchen towel, rub oil all over it and cook it really hot for the first 25 mins. You won't be disappointed! 😋👍
1st time cooking a joint in the air fryer. It worked PERFECTLY!
🥳🎉 Brilliant! 😋
ive, and had a job getting the crackling crispy in my air fryer , and although the pork itself was excelent i was always disappointed with the crackling ,, will now be following your recipe and hopefully will have a perfect sunday lunch like yours. many many thanks
Make sure when you score it, you don't go too deep and salt it well to remove as much moisture as possible. Then, dab it completely dry, rub it with oil and follow my cooking instructions. It's the best crackling I've ever had, and the meat was tender and gorgeous. Give it a go. Hope it works for you too! 🤞
Thank you so much can't wait to try this God bless 😊
@Katie82834 You're welcome! Merry Christmas 🎅🎄🎁☃️
Thank you for responding, & info for making sauce looks Delish can’t wait to make this. I’ll be following your channel.
Just used your guidance and perfect crackling thank you ! Subbed 👍
Excellent! 😍
I just did this. I can not believe it worked. My husband said it was the best he ever had. Are you planning to do a roast beef recipe.
🥳 Fantastic!! Great news 😃 Yes, there's more videos to come! 😉👍
I've had my Cosori Turboblaze just about 2 weeks. I've been cooking roast pork with pretty mean crackling in the oven for decades. Tonight, I tried it in the air fryer. I didn't actually salt the crackling, and it still came out crispy. My confidence is beginning to build...
Where's the best place to find many more of your helpful recipes please. Ive subscribed, but can't seem to see anything recently 😢
@@lynnp8681 Hi Lynn, thank you. I've been out of action due to other projects, so haven't done any videos for about 6 months. 😬 However, I have got some footage filmed ready to edit, so I there'll be some more soon! How are you finding the Turbo Blaze? I'm tempted to buy one! 😄
Really starting to enjoy using it, and now feeling more confident. I cooked venison steaks last night, and completely made up time and temperature. They were lovely.
It's pretty flexible with temperature rang, and seems to cook very well. Very happy with mine 😊@@AirFryerFella
Looks amazing what cut of pork is this please?
This was a 1kg pork loin joint 😉👍
Looks great I'm going to cook this tonight thank you
Thank you Vivienne. I hope the video helps. Do let me know how it turns out! 😀 X
Pro tip. Don't forget to clean Stanley blade's have machine oil from factory to prevent rusting
Thanks. I will try this !!!
@@user-hs3dg8jy3t Great! 🤩
Thank you!! Can't wait to try this tonight!!! :D
Great! 😍 This biggest tip I can give you Melanie is to score it and salt it really well - just don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the skin. Get as much moisture out of the skin as possible. I score through the rind and fat and then rub plenty of coarse sea salt into the skin (be fairly liberal with it) getting it right down into all the slits and cuts. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the dried skin, then roast it as per my instructions. Work on 25 mins per 1lb/450g of meat. Crank that heat right up to 200°C for the first 25 mins as per my instructions, then reduce to 160°C for the remaining time. Enjoy! 😋
👍I have my craft knife in hand!!! thanks again!👍@@AirFryerFella
Nice crackling but I'm very surprised that you don't season your meat!
I will try your method with seasonings❤😊
Having a go at this for dinner. I had to take the tray out of the bottom after the first cook as the skin having puffed up was catching on the top I couldn't open the draw 🤣. On doing second cook 🤞.
I usually only subscribe to places that will print out their recipe on UA-cam. But I'm watching😅
Just subscribed,looking forward to cooking my pork in ninja first time,thank you
@@mariontrowles2713 Thank you Marion. Enjoy! 😋
Well presented 👌👍 thank you
Thanks Pete. Glad you enjoyed it 😉👍
Your roast potatoes looked yummy also did you do the in the air fryer also ?
@@mickyd2673 I certainly did ...and they were delicious! 😋 My video as to how I do them is here: ua-cam.com/video/H4sde2HJOVk/v-deo.htmlfeature=shared
doing that today ! yum yum. they cut right down on fat as well.
I wish I had cooked my pork in the air fryer from start to finish, but I put it in the gas oven first then found out that it wasn't fully cooked so i finished it off in the air fryer and it all turned out fine in the end. I will be doing it this way next time. X
❤
@@janecharlton2620 Yes, you can't go wrong using the air fryer. It not only gives you beautifully crispy crackling, with moist tender meat inside, it does it all faster too! 😋
Looks amazing....just bought a Ninja dual, just a thought does it create alot of smoke when cooking due to the fat spitting onto the heating element 🤔
Hi Sue, to be honest, it doesn't create a lot of smoke at all and I don't think there was any when cooking this joint. With some foods, you do get a little, very occasionally when you're cooking something really hot with fat in it ...but, personally it's not a problem I've had with my Ninja and I'm sure you'll be absolutely fine 😉👍
@@AirFryerFellathanks for getting back to me, I have only just got my airfryer so very new to it all, but looking forward to trying out some of your recipes 😊
are there any tips regarding dryness. The cracking does look dry compared to a well basted oven. Any thoughts.
This works well with my ninja air fryer, however if you want proper scoring on the fat don’t buy from supermarket as they don’t do it properly, must either have to do it yourself or butcher maybe? But mass produced meat off shelves they have no quality control on the scoring and often just miss parts or don’t cut hardly at all into the fat…
@@markfowlermusic Correct! Very often you need to re-score the fat on prepared joints ...Spending a bit of time making sure the joint is scored properly is what helps you get the best results 😉👍
Thanks for making it possible for me to make a pork roast dinner, this really helped and no other video explains it as well as you do, excellent narrating.
Hi great recipe. Did you preheat the airfryer before you started cooking on roast function.
@@antonypoole2174 Hi, not in the Ninja AF400 no. However, if your model recommends to preheat before each use, then I'd recommend following your manufacturers instructions. It's usually only 5 mins or so, so no big deal. The Ninja AF400UK that I used in this video doesn't really need preheating and is pretty much instant 😉👍
Well I cooked my pork loin and I have to say it was amazing . The cracking was fantastic thank you 😊
🎉🎊🥳 FANTASTIC! That's amazing Vivienne! Thanks for letting me know. I'm so glad you enjoyed it. That's made my day! 😍
Hi, I'm looking forward to using your recipe, but when you say use the fat for your roasted potatoes, can you then cook them after the joint? Would you just keep the joint warm until the potatoes are ready?
I must say, it looks amazing!!!
I'm sure that'd be fine! The joint needs to rest for 15 mins or so after cooking, so if your potatoes were prepped and ready to go, I don't see any reason why they couldn't be cooked in the fat straight away! The potatoes will only take 20-25 mins in the air fryer, so by the time you're carving the meat and serving up, the potatoes would be done. Personally, I pour the fat into a mug or something and save it. I then keep it in the fridge (it solidifies when it cools) and I use it next time I'm making roast potatoes. However, you could use it straight away. I'd remove the crisper plate, leave the fat in the bottom of the basket and while it's still hot, throw the potatoes straight in. If the fat has cooled down a bit, take the crisper plate out and just put the drawer back into the air fryer and heat the fat up again for a few mins. Then throw the spuds in, let them sizzle around in the fat, turn them over so they get a good coating, then air fry them at around 200°C for 20-25 mins. They'll be gorgeous! 😋
Thanks for that, to be honest, there wasn’t that much fat, so use it in the gravy and was lush, will probably par boil spuds first next time and do what you suggested!!!
I have just put my first pork joint in the air fryer, hope it looks like yours, shall be back to let you know.
Great! 🤩
Looks great , have subscribed
Thanks Carol! The pork is amazing. I wouldn't cook it any other way now 😋
@@AirFryerFella making me very hungry.
I have to make this recipe! It looks fantastic. I ordered a Cosori Dual Blaze from Amazon France yesterday. Now that you have a Dual Blaze, do you suggest any change(s) to the method you used for your Ninja?
It was wonderful! 😋 The Cosori Dual Blaze is a great air fryer, but the 'Roast' function emits highest heat from the bottom element and medium heat from the top element ...which is great for roasts in general, but for good crackling you want high top heat, so I recommend following my instructions exactly, but using the 'Air Fry' function on the Cosori instead. Good crackling is all about the prep. Score it well, salt it well and rub the salt right into the scoring, leave it to rest for a minimum of 30 mins then pat it completely dry with kitchen towel. Rub a couple of tablespoons of oil all over it, and then cook for 25 mins per 1lb/450g of meat - the first 25 mins should be cooked hot at 200°C and the remaining time at 160°C 😉👍
Enjoy! 😋
I made the spuds by adding them to the hot fat after the meat finished - they came out very well. I used corn flor instead of semolina. Unfortunateli forgot to put the oil on the pork and the crackling was too tough to eat. The meat came out very nice and tender and juicy. I shan't chuck the cracling away thoughand will shove it in the ar-frier tomorrow for a snack.
Oh no! ☹️ Forgetting the oil shouldn't really have made the crackling tough. Hard crackling is usually due to not using enough salt. It's the salt that draws out the water and causes the crackling to puff up. It's all in the prep Mark. Spend some time scoring it properly and rubbing the salt right into the grooves and cuts ...be liberal with it, then leave it to rest so the salt can draw as much water out of the rind as possible. Leaving it to rest for 30 mins is an absolute minimum. It should look quite wet when you return to it ...then, you need to really dry it well with kitchen towel. The aim is to get as much moisture out of the rind as possible. Finally, rub 2x tbsp of oil all over the salted rind before putting it in the air fryer. Cook it hot at 200°C for the first 25 mins and at 160°C for the remaining time. I bet the potatoes cooked in the pork fat were delicious! 😋
Cheers - maybe not enough salt then - I noticed it was already scored when bought but did some more with stanley knife - I put quite a lot of salt on and waited 30 min as specifed. I have only had this frier a week and still getting used to it. I wonder if I didn't have it in the right mode. What do the different settings do - Bake, Air Fry and roast. It can't be temperature and time because you set those independently - can only think it is fan speed? Anyhow later in the evening I put the crackling on Crisp for 9 minutes and most of it was done but probably could have left it longer. I had actually bought a 2 kG Pork Loin Joint and cut it in half so will have a go with the other half next week.
@@markkunes9711 The functions generally relate to fan speed, the temperatures they default to when you first set it and the temperature range of each setting ...but it depends on your model.
For example, on my Ninja 400, 'Air Fry' has a high speed fan and a temperature range of 150°C to 240°C. This is good for things that would normally be cooked hot, deep fried or have a crispy exterior.
'Roast' has a temperature range of 120°C to 210°C and a slightly lower fan to ensure the exterior of food doesn't become too overdone before the interior has cooked. It's the high heat from the top element at the beginning of cooking your pork that really gets the crisping going here.
'Bake' on the other hand has a much lower fan speed fan and a temperature range of 120°C to 210°C. This is good for baking anything from meringues (at low temps) to cakes, and the gentle fan won't disrupt the surface of the item being cooked.
'Dehydrate' has the lowest fan of all and will go as low as 40°C, with a max temp of only 90°C. This setting is generally not for cooking, it is essentially for drying out/removal of moisture from food, although some people do use it slow cook items.
My Cosori Dual Blaze air fryer has an additional bottom element and the fan speed is constant using all settings. On this Cosori, the settings relate to where heat is being directed, how much heat is being directed, from either the top element, the bottom element or both ....So, it really depends on your model.
Remember, that when scoring, score only through the skin and fat - don't go too deep and expose any meat underneath. If meat is exposed, it'll allow moisture from the meat to get into the fat and it won't crisp up 😬
When you have another go, let me know how you get on! 🤞
Hi thanks so much for this. How did u time cooking the roasted veg along with pork etc? My first time using the ninja dual zone. Do i use the roast setting for the pork and veg. Also would like to make stuffing balls would i need to cook seperate and keep warrm etc. thanks very much x
Hi Becky, whilst the pork was cooking, I prepared all the veg. For this meal, I actually cooked the pork first and wrapped it in foil and then cooked then cooked the potatoes and parsnips in the air fryer. They were literally ready to go and took about 20-25 mins. I use "Roast" for the meat and "Air Fry" for the potatoes and parsnips. For the stuffing balls, I'd recommend tipping the parsnips in with the potatoes towards the end of cooking (to finish them off and keep them warm) and then cooking the stuffing balls in the empty drawer for 10-15 mins. I cooked the carrots and broccoli on the hob. The meat was still piping hot when I came to carve it ...and with piping hot gravy poured over the meal before serving, it was all hot and delicious! 😋
@@AirFryerFellathat's brill thanks worked wonders ❤️
Can I do this with other cuts? I have pork shoulder. Will it work the same?
@@kelwinser As a rule, shoulder tends to benefit from longer, slower cooking, but I don't see any reason why this cooking method would not work too. The meat may not be quite as tender as when it's cooked for longer, but you'll still get crispy crackling, and as long as the internal temperature reads at least 65°C on the thermometer, you'll know it's cooked. For this pork loin, I worked on 25 mins per lb/450g, with the first 25 mins at 200°C and the remaing time at 160°C. Let me know how you get on 😉👍
@ thanks for your reply. I usually do use shoulder for pulled pork, low and slow for about 6-8 hours in the slow cooker. However I wanted a slice-able meat for a roast. I did it 25 mins at 200°C then 45 mins at 160. It was 1.4something kg so adjusted based on your times. Wasn’t happy with the temp when it came out so put it in for another 10 mins. Perfect, tender and juicy at the thick ends, bit dry at the thin ends but still tender. In the end a good roast to be fair!
Do I have to score this or can I used one of those meat spike tools? xx
Oh, I don't know, I've never used anything else. I thought the spikes were more for tenderising? I've seen those scorer tools that have 5 blades on them and you drag it across the rind - so it essentially does the same as using a knife, but it's a bit quicker and easier - but not a "spike" tool. I've only ever scored using a stanley knife. All I can say is, if you've got a different too and use it, you'll have to let me know! Just remember to rub plenty of salt into the scoring/holes that you produce, to dry it out and help the crackling puff up 😉👍 x
@@AirFryerFella This is the tool I mean... ua-cam.com/users/shortshYOjuk57qKA I'll give it a go and let you know x
thanks
I like to get to your end stage, then take the crackling off with all the fat, pop it back in the air fryer upside down while the meat is resting. It makes the white fat crispy too 👌
@@lqqkitslory Great idea! I'll have to try it! 😋
Thankyou
Thank you Linda! If you try it, let me know how how it turns out! 😉👍
I am a bit confused by your timings. I have a 1.5 kilo joint so based on 25 mins per 450g my joint will take 75 minutes ? so 35 mins at 200c then 40 mins at 160c . or should I just check internal temp when 30 mins into the 160c phase ? Thank you
@@MikeNJillPotter Hi, work on around 25 mins per 1lb/450g of meat. The first 25 mins should be cooked at 200°C, and the remaining time should be cooked at 160°C.
So, your 1.5kg joint will require approx 83 mins of cooking time (25 mins per 450g = 75mins for 1.35kg of meat + 8 mins for the remaining 150g = 83 mins total)
You would cook on 'Roast' at 200°C for 25mins, then reduce temp to 160°C for a further 58 mins.
All air fryers are different - even just a difference in fan speed can affect cooking results. If you feel the joint is looking well cooked before the end time, then insert your thermometer into the thickest part of the meat and if it reads 65°C, it's cooked and you're good to go. If not, put it back in and continue with the cooking time.
Do you have to preheat airfryer
Hi Leanne, this would depend largely on your air fryer model. This was using a Ninja Foodi MAX Dual Zone AF400 9.4L air fryer which generally requires no preheating. I did not preheat when doing this recipe. However, if your air fryer has a preheat function, or if the manual recommends preheating before use, then go ahead and preheat. If you're unsure, just as a bit of a fail safe, preheat for 5 mins anyway ...it won't do it any harm 😉👍
I didn't score my pork rind, just put it in the airfryer
Did you flip or turn the pork at all when cooking at 160° for 30mins on the 2nd part of the cook? Thanks.
@@rockythepitball Hi, no, don't flip or turn it at all. It stays crackling side up throughout. Firstly, if you flip it so the crackling ended up on the bottom, all the moistures and juices will run down and make the crackling go soggy - you want the crackling to dry out and crisp. Secondly, most air fryers have a single top heating element, so you want the crackling to be facing up so the downward heat from the element will crisp it up, and the circulating air from the fan will cook the joint through perfectly. 😉👍
@@AirFryerFella thanks 👍
The hardest part, here in Spain, is getting a joint with the skin on.
Oh? That's interesting. I'm guessing they don't do crackling in Spain ...which is a shame because it's the best part! 😋
My pork shoulder is 4 pounds. Should I cook first at 390F for 50 mins, then 320F for 60 mins? Thanks
@@michaelt2961 Hi Michael, it's 25 mins per lb of meat, with the first 25 mins at 390F and all the remaining time at 320F.
4lbs is quite a big joint. A 4lb joint should be cooked for 25mins at 390F, then 75mins at 320F. It may be cooked sooner, so if you've got a meat thermometer, check it after 60 mins during the second cook. Be sure to rest it for 15 mins before carving. Enjoy! 😉👍
@@AirFryerFella It did cook quicker the 25 mins per pound. I did check with my instant thermometer and then lowered the temp. Total time of cooking was around just more 75 mins.
Do you think this will the same with 1kg pork leg joint?
I should think so. 🤔 I used a rolled boneless loin joint. Unlike poultry, (which tends to take longer to cook with the bone in) pork doesn't usually take any longer whether it's boneless or not, and the fact it's a leg, shouldn't make much difference in cooking time (I don't think). I do know that loin is a moister joint of meat with more fat around the outside, but I think if you follow my instructions, it shouldn't be too different and you shouldn't have too much bother. Work on around 25 mins per lb/450g and cook hot at 200°C for the first 25 mins, reducing the temp to 160°C for the remaining time. A 1kg joint will need around 55 mins in total. If you've got a digital probe thermometer, plunge it into the thickest part of the cooked meat and as long as it reaches at least 65°C you're good to go! ...And remember, great crackling is all in the prep! Score the rind well, be careful not to score too deep, salt it, rest it, dry it well ...and then rub oil all over it. Hope it turns out well for you! 🤞😋
How do I get on, I guess I have make the gravy on the side? ? ?
The gravy Is a BIG PART OF THE MEAL always I’ve never cooked a roast or any a meat were I didn’t make a sauce?
@@LalaDee6251 you can make a sauce no problem. When the joint is cooked, it needs to be removed and wrapped in foil for 15 mins. There'll be loads of meat juices in the bottom of the air fryer drawer. Simply add this to a pan with a couple of teaspoons of plain flour, cook for a minute or so, then slowly add enough meat stock/broth and whisk until desired thickness. Season with a little salt and pepper and then add a few drops of gravy browning for colour if you like 😉
Very interesting! :D
Was that a Tesco Salt Pork joint?
Hi Nigel, yes it was from Tesco! I can't remember the exact name of it, but it was a pork loin joint and it was in their finest range. I think it was about £8-£9 🤔 The joint had 'some' scoring, but nowhere near enough and in some places it hadn't really gone through the skin at all, so you'll have to get your knife out and do some yourself. That aside, it was absolutely delicious! 😋 If you're actually going to buy the exact same joint of meat and follow these instructions, you won't be disappointed. Following this method has resulted in the best pork I've ever cooked! Also, mine was cooked in a Ninja AF400. Let me know how you get on! 😉👍
@@AirFryerFella Many thanks for the reply. I have had the joint before [cooked conventionally] and it is a beautiful piece of meat. I'll give it a go in the fryer, but mine is a basic OMMO so I will probably have to adjust the times.
How long for a larger cut of meat?
Hi Jane, as a general guide, when cooking a crackling joint of pork in the air fryer, work on 25mins per 450g/1lb of meat. The first 25mins should be cooked hot at 200°C/390°F, and the remaining time should cooked at 160°C/320°F
Examples:
A 900g/2lb joint would take 50mins total (25mins at 200°C and 25mins at 160°C)
A 1.35kg/3lb joint of pork would take 1hr15mins in total (25mins at 200°C and 50mins at 160°C) 😉👍
How long for 500g of pork?
I work on 25 mins per 450g/1lb. If it's a small 500g crackling joint, I'd prep as described in the video, cook it hot at 200°C for 25 mins, then I'd reduce the temperature to 160°C just for 5-10 mins. Stick a probe thermometer into the thickest part of the meat and if it reads 65°C or above, you're good to go 😉👍
@@AirFryerFella I’m going to try this right now, thank you for the quick reply 😁
Does anyone know how much to adjust timings for a 1.5kg joint?
Hi, it's all written in the description. Work on 25 mins per 450g/1lb, with the first 25 mins being cooked hot at 200°C and the remaining time at 160°C. However, 1.5kg is quite large for an air fryer. For a 1.5kg joint you should cook the first 25 mins at 200°C, then approx 60 mins at 160°C. If you've got a digital probe thermometer, you could perhaps check the internal temperature of the joint after around 45-50 mins during the second cook - you don't want it overdone. Once the internal temperature has reached 65°C, you're good to go 😉👍
I’d did exactly what you said, and the pork was beautifully juicy, but the crackling wasn’t crunchy, it was a tad chewy …
Oh no! ☹️ That's normally down to the skin not being dry enough. ☹️ The biggest tip I can give you is to score it and salt it really well, but just make sure that you don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the fat and it won't crisp up. You need to get as much moisture out of the skin as possible. Score through the rind and fat, and then rub plenty of salt into the skin - be liberal with it - getting it right down into all the cuts. I actually used coarse sea salt. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the skin, then roast it as per my instructions, cooking it really hot to start. In my experience, crackling failures are nearly always down to moisture and/or inadequate scoring/salting. All air fryers are different and there may be a slight temperature difference. You could also give the joint another 'hot blast' at the end of cooking if you felt the crackling needed it ...but generally it shouldn't. 🤞
Easy on the foil.
Would this work just as well with a rolled shoulder of pork?
Rolled shoulder of pork joint
I don't see why not. Does it still have the rind on? If it does, and you want some lovely crispy crackling, then I'd suggest following my directions exactly. 😉👍 Obviously your cooking time will depend on the size of your joint. As a general rule, it's 25mins per 1lb/450g - cooking hot at 200°C for the first 25mins and then reducing the temp to 160°C for the remaining time 😉👍
P.s. If you have a digital thermometer, stick it into the the thickest part of the joint when it's cooked, and if reads at least 65°C, you're good to go! 😉👍