4
ROAST PORK LOIN WITH CRACKLING
Serves:
4
Preparation Time:
15 minutes (Overnight)
Cooking Time:
1 hour 20 minutes
Ingredients:
1kg pork loin roast
2 tsp white vinegar
1 Tbsp olive oil, plus extra for the rind
1 Tbsp finely chopped sage, thyme or rosemary leaves
1 clove garlic, peeled and roughly chopped
2 tsp salt flakes
1 tsp ground fennel seeds
½ tsp ground black pepper
Method:
1. Pat the pork dry with paper towel. Using a small sharp knife, score the skin in long parallel
cuts about 5mm apart, being careful not to cut into the meat. Rub the skin with the vinegar.
If time permits, refrigerate uncovered for 1 hour, or overnight if possible.
2. Combine the oil, herbs, garlic, 1 teaspoon of salt, fennel and pepper. Rub all over the meat,
but not the skin. Cut a piece of foil large enough to wrap the pork. Place the pork in the
center, skin facing up. Brush the skin with oil and rub in the remaining salt. Wrap the foil to
cover the meat, but not the skin.
3. Sit the pork on the air fry rack and slide into the middle shelf of the unit. Insert the drip tray
on the bottom shelf. Air-fry for 30 minutes, or until the crackling is golden and crisp all over.
Rotate the air fry rack during cooking, for even browning.
4. Turn the top dial to the Bake function and set the temperature to 190°C. Roast for 50
minutes – 1 hour, or until the pork is cooked through. To test, insert a meat thermometer
into the thickest part of the meat. The temperature should read 63°C or above. Otherwise,
pierce pork with skewer. If the juices run clear, the pork is likely cooked.
5. Transfer the pork roast to a board to rest for 15 minutes. To serve, remove the crackling
and cut into strips. Carve the meat across the grain into slices.
AIRFRY, BAKE
Summary of Contents for RHTOV25
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