Delicious and flavorful version of a pork loin roast cooked in an airfryer. I must admit I was a bit skeptical about this cooking method, but I’m definitely not anymore after testing it.
Recipe for roast pork in airfryer
Delicious and flavorful version of a pork roast cooked in an air fryer.
I must admit that I was a bit skeptical about this cooking method, but I’m definitely not anymore after testing it.
We tested a Cosori Premium Airfryer (advertisement link), among other things, by making this pork roast.
There are several reasons to cook food in an air fryer:
- Electricity consumption compared to a regular oven. It doesn’t require preheating, and the chamber is smaller than a regular oven. So, there are plenty of ways to save on your electricity consumption.
- Portion sizes. A regular oven is better suited for larger portions, so if you are in a household with few people, it is a good choice.
- It can sit on the kitchen counter while you cook your ingredients, making it easy to monitor, for example, how the crackling on the pork roast turns out or its core temperature.
The recipe can also be used for an Actifry.
Feel free to serve the pork roast with brown gravy, white and caramelized potatoes, red cabbage, and potato chips. You can use the leftovers for a pork roast sandwich.
Servings: people
Roast Pork in Airfryer
Delicious and flavorful version of a pork loin roast cooked in an airfryer. I must admit I was a bit skeptical about this cooking method, but I’m definitely not anymore after testing it.
Equipment
- 1 Airfryer
Ingredients
- 1,5 kg Roast Pork Loin Roast pork. Rib roast can also be used here. The size doesn’t matter much, it just needs to fit in your airfryer
- Coarse salt
- Salt and Pepper
- 1/2 l Water circa
Instructions
- Start by inspecting the rind on your roast pork. Ensure that they are cut apart; often, the ends can still be attached. It’s important that they are separated, but be careful not to cut into the meat, as this will cause meat juices to come up during cooking and make the rind not crisp.
- Season the roast with salt and pepper on all sides (except the rind).
- Rub coarse salt into the grooves between the rind; this helps to dry them out and make the rind crispy.
- Let it sit for 10 minutes, then you are ready to cook your roast pork.
- Pour a bit of liquid into the tray at the bottom and place your roast pork there. This liquid can be used to make a delicious gravy. If the roast is not level, so that the rind is at the same height, it will be a challenge to get them all crispy. A good idea is to make small balls of aluminum foil and place them under the roast where it is lower.
- Cook the meat at 180 degrees Celsius (356 degrees Fahrenheit) for about 55 minutes.
- Optionally, add a bit more salt on top of the rind.
- Increase the temperature to 210-220 degrees Celsius (410-428 degrees Fahrenheit) and cook for 10 more minutes.
- Keep an eye on the rind popping and ensure they don’t get too much color.
- Use a meat thermometer at the end to make sure the roast doesn’t dry out. I recommend the core temperature to be between 62-64 degrees Celsius (144-147 degrees Fahrenheit).
- Enjoy your meal.