If you have time start the recipe the day before by removing the pork loin from any packaging.Wipe it down with some paper towel and place it on a plate.Put the loin in the fridge, uncovered, for 24 hours or the night before. This will help dry out the skin.Don’t have time? Don’t worry. Simply make sure you have dried off as much moisture from the pork skin you can with some kitchen towel before airy frying.
Take the pork loin out of the fridge 1 hour – 30 minutes before cooking. This allows the pork to come down to room temperature, or close to it if in a hot climate.
Preheat the air fryer for 5 minutes at 200°C/400°F. While it pre-heats cut a piece of baking/parchment paper to fit your air fryer basket.
Score the skin of the pork loin if it hasn’t already been scored with a sharp knife. Top tip, ask your butcher to do this for you.
Place pork loin skin side down on dry plate and rub with some olive oil. Then season with salt and pepper.
Turn the pork loin over so that the skin is facing up. Rub the skin with a small amount of olive oil and sprinkle generously with salt. Rub the salt into the skin, trying to get some salt in the score marks.
Place pork in the lined air fryer basket and “fry” at 200°C/400°F for 20 minutes.
After 20 minutes pull the basket from the air fryer and check the pork. Crackling is starting to form, and the skin should be golden.Turn the pork in the air fryer basket if it seems to be browning more in one particular spot.
Put the basket back in the air fryer and fry for a further 20 minutes at 200°C/400°F.After 20 minutes use a meat thermometer to check the temperature of the pork loin, middle of the thickest part.Also check to see how your crackling is going.
If the crackling has completely formed and the internal temperature reads 70°C/160°F (medium /well done) take the pork out of the air fryer and allow it to rest for 20 minutes before carving.
If the crackling hasn’t totally formed all over the loin, continue air frying the pork loin for a further 10 minutes.
