Pork · Air fryer

Perfect Crackling Air Fryer Roast Pork Recipe

Pork loin and air fryer crackling are a match made in heaven, moist meat and shatteringly crisp skin in half the time of a conventional oven. The secret is in the scoring, the salt, and a two-stage cook that transforms ordinary roasting into something genuinely impressive.

R By Richard · Adapted from Air Fryer Fella · Published 10 June 2026
👁 292.7k source views ❤️ 3.2k source likes
⏱Prep 35 min
🌡Temp 200°C
⏲Air fry 55 min
🍽Serves 4
Perfect Crackling Air Fryer Roast Pork

Source video by Air Fryer Fella on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This air fryer roast pork delivers wonderfully moist meat and exceptional crackling using a tried and tested two-stage cook. The key is scoring the rind properly, drawing out moisture with salt, then patting completely dry before oiling. A high-heat blast crisps the skin, followed by a lower-temperature roast that cooks the joint through and dries the crackling even further. Rest under foil before carving and serve with roast potatoes, veg and apple sauce.

Ingredients

Main
  • 1 kgpork loin crackling joint, rind scored
  • salt
  • 2 tbspoil
To serve
  • apple sauce (add late)
  • roast potatoes and seasonal vegetables (add late)

Method

  1. Place the pork joint on a board. Using a sharp craft knife, score the rind, cutting through the skin and into the fat but not so deep that you reach the meat underneath. Proper scoring is essential for good crackling.

    ~5 min

  2. Rub salt all over the skin, working it right into the scoring. Leave the joint to rest for at least 30 minutes to draw out moisture and bring it closer to room temperature.

    ~30 min

  3. Using kitchen towel, pat the skin completely dry, getting right into the scoring until no visible moisture remains. If you spot any unscored areas, score them now.

    ~2 min

  4. Rub 2 tablespoons of oil all over the skin, making sure the rind is completely coated.

    ~1 min

  5. Place the crisper plate into the base of your air fryer drawer and sit the joint on top, rind side up. Roast at 200°C for 25 minutes.

    ~25 min

  6. Reduce the temperature to 160°C and roast for a further 30 minutes to cook the joint through and crisp the crackling even more.

    ~30 min

  7. Check the internal temperature using a probe thermometer in the thickest part of the joint. It should read at least 65°C.

    ~1 min

  8. Remove the joint from the air fryer, cover loosely with foil and rest for at least 15 minutes before carving. Save the fat collected in the drawer for roast potatoes.

    ~15 min

  9. Carve the pork, giving everyone a piece of crackling, and serve with roast potatoes, your favourite veg and a dollop of apple sauce.

    ~5 min

Frequently asked

Why is scoring the pork rind so important?
Scoring lets the fat render and the skin dry out evenly, which is what creates light, snappable crackling. Cut through the skin and into the fat, but stop before you reach the meat. If you score too deeply, the crackling may not crisp up properly.
Do I need to preheat my air fryer for roast pork?
It is not essential for this recipe. The two-stage cook (200°C then 160°C) gives the skin plenty of time to blister and crisp. If your model has a preheat function and you like to use it, 2-3 minutes at 200°C will not do any harm.
How do I know when the pork is cooked through?
Use a probe thermometer in the thickest part of the joint. It should read at least 65°C. After resting under foil for 15 minutes the temperature will rise a little further, giving you moist, tender meat.
What can I do with the fat left in the drawer?
Save it. The rendered pork fat is excellent for roasting potatoes, pour it into a heatproof container once cool and store in the fridge for your next roast.
Can I cook a larger pork joint this way?
Yes, but you will need to adjust the timings. This recipe is calibrated for a 1kg loin joint. As a guide, add roughly 10-15 minutes to the lower-temperature stage per extra 500g and always check the internal temperature reads at least 65°C before resting.
Extraction notes (transparency): Salt and oil quantities: oil specified as 2 tablespoons; salt quantity not stated (rub all over). Serving size inferred from a 1kg joint. | Second-pass critique flagged 1 fabricated and 5 quantified issues. See critique.issues for detail.