Step 1

Take the pork joint out of the fridge at least 30 minutes before air frying it so that it has time to reach room temperature. Remove the pork from its packaging and pat it dry using some kitchen towel. Leaving the string in place, score the fat with a sharp knife. Go through the fat layer but not the meat.

Step 2

Brush the olive oil over the rind and rub about 1 tsp of salt across it and into the scored cuts. Optionally season with some ground black pepper, too.

Step 3

Place the pork loin into the air fryer basket, ensuring there is enough space above it so it doesn’t touch the heating element above.

Step 4

Using the air fryer function, set the temperature to 180°C and the timer to 1 hour (see cooking times in the notes below, or scroll up to use the cooking calculator). Halfway through the air fryer cooking time, at the 30-minute mark, turn the pork loin over.

Step 5

At the end of the 1 hour cooking time, check that the pork loin is cooked all the way through. The juices should run clear, and there should be no pink bits. If in doubt, use a meat thermometer; the internal temperature should be at least 63°C.

Step 6

The crackling should be crispy and hard. Remove it from the pork and return it to the air fryer basket if it isn’t. Turn the temperature up to 200°C and air fry for a few more minutes or until it has crisped up to your liking.

Step 7

Leave the pork to rest for at least 20 minutes before carving.