Put your air fryer to work for your next Sunday roast with this air fryer roast pork recipe. It delivers succulent pork and crisp crackling every time. You can find this recipe on page 82 of The Ultimate Air Fryer Cookbook: One Basket Meals. I do love a Sunday roast, and cooking one in the air fryer couldn’t be easier. The crackling on this pork is unreal and the meat is so juicy. When cooking a joint of meat, I like to use a meat thermometer. This little device makes cooking even easier, as you don’t overcook or, most importantly, undercook!
PREP 15 minutes
COOK 85 minutes
SERVES 4 people
KIT you will need an air fryer and mixing bowl
Ingredients for air fryer roast pork
1.2kg boneless rolled pork joint
2 tablespoon of sunflower oil
2 teaspoon of coarse sea salt
600g of white potatoes
150g of kale, chopped
4 frozen store-bought Yorkshire puddings
570ml of instant (prepared) gravy
sea salt and ground black pepper
apple sauce, to serve
Method
Prepare your pork by scoring the skin, drizzling over a tablespoon of sunflower oil, then rubbing the salt into the skin. Place the joint into your air fryer, skin-side down, and set it to 180ºC. Cook for 40 minutes, or until the top of the pork has begun to brown.
Meanwhile, prepare your potatoes by peeling them and slicing into roughly 4cm chunks. Place them in a large bowl, add the remaining oil, season with salt and pepper and toss to coat.
When the pork has had 40 minutes, turn the joint over, so it’s now skin-side up and scatter the potatoes around the edges of the pork. Cook the potatoes alongside the pork for another 40 minutes, turning them over halfway through cooking. After this time, the pork should be cooked (with an internal temperature of 75ºC and lovely crispy crackling) and the potatoes golden and crispy. Remove the joint and set aside to let it rest for around 5 minutes, and remove the potatoes, too, leaving any that aren’t quite browned enough in the air fryer basket.
While the pork rests, add the Yorkshire puddings to the air fryer and cook for 3–5 minutes, or until they are warmed through and crisping up and any final potatoes have browned.
Meanwhile, fill and boil the kettle and put the kale in a large, heatproof bowl. When the kettle has boiled, pour the hot water over the kale and place a plate on the top, then leave to rest for a minute or two. Once softened, drain the kale in a colander and, using kitchen paper, gently move the kale around and soak up some of the moisture.
Carve your pork and serve it with your crispy roast potatoes, Yorkshire puddings, kale, gravy and apple sauce on the side.
Similar recipes
If you love this air fryer roast pork you might also like my air fryer roast beef. To accompany your roast, try my air fryer cauliflower cheese or the air fryer Yorkshire puddings. All of these make a great side dish for any roast dinner.
For more pork inspiration, try my air fryer pork chops recipe.