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Air Fryer Pork Joint with Crispy Crackling

A thick slice of juicy Air Fryer Pork Joint with incredibly crispy, golden-brown crackling resting on a white plate.
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A straightforward recipe for cooking a pork joint in an air fryer to achieve tender meat and perfectly crisp crackling.

Ingredients

Scale
  • 1.5 kg pork shoulder or leg joint, skin on
  • 1 tablespoon coarse sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon white vinegar (optional, for crackling)

Instructions

  1. Score the pork skin deeply with a sharp knife, cutting through the skin and fat but not into the meat. Ensure the cuts are about 1 cm apart.
  2. Pat the scored skin completely dry using paper towels. This step is crucial for crisping.
  3. Rub the entire joint, especially the scored skin, with the sea salt, pepper, and garlic powder. If using vinegar, lightly brush it over the skin only.
  4. Place the pork joint in the air fryer basket, ensuring the skin side faces up and there is space around the joint for air circulation.
  5. Cook at 180°C (350°F) for 40 minutes. This initial heat helps start the crackling process.
  6. Reduce the temperature to 160°C (320°F) and continue cooking for another 50 to 70 minutes, or until the internal temperature reaches 70°C (158°F) when measured in the thickest part of the meat.
  7. If the crackling is not fully crisp after reaching the target internal temperature, increase the air fryer temperature to 200°C (390°F) for the final 5 to 10 minutes, watching closely to prevent burning.
  8. Once cooked, remove the pork from the air fryer and let it rest on a cutting board, loosely covered with foil, for at least 15 minutes before carving.

Notes

  • For the best crackling, ensure the skin is completely dry before seasoning and cooking.
  • If you notice any part of the skin is not puffing up, you can carefully brush a small amount of oil onto that specific area before the final high-heat blast.
  • Use a meat thermometer to confirm doneness; this prevents overcooking the meat.

Nutrition

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