Inspired by a YouTube short for pork belly from Senpai Kai, this gives a brilliant crispy crackling with succulent meat.
The night before you intent to cook the roast, open up the joint package.
Poke holes or heavy score with a stanley knife.
Turn the joint over and lightly score the meat side.
Rub the kosher salt and granulated sugar into the meat.
Use aluminium foil, folded over to be double layered, to create a snug fitting tent over the meat. See picture above for an idea of what you're aiming for.
Turn the joint over and gently brush the vinegar into the skin side.
Season the skin with freshly ground salt from a salt grinder.
Place, uncovered, in the fridge and leave overnight.
The next day, remove the pork from the fridge 30 minutes before starting cooking. Keep the aluminium jacket throught all the next steps - removing it only when the meat is cooked and ready to carve.
When ready to cook, preheat the air fryer to 160 degrees Celsius.
Pat the skin dry if there's any sign of moisture on it.
Cook the meat in the air-fryer for 30 minutes per 500g or until the center is a temperature of 50 degrees Celsius (don't worry about this being so low, after the first rest it'll go up about 10 degrees and then a further 15 degrees or so from the final 30 minutes in the air fryer and second rest).
Remove from the air fryer and let rest for 10 minutes.
Meanwhile, set the air fryer to 205 degrees Celsius.
Once the meat has rested, brush the skin with the sunflower oil and place in the hot air fryer.
Cook for 30 minutes.
Leave to rest for at least 15 minutes before removing the aluminium jacket and carving.
Ingredients
- A pork loin roast with crackling - around 1 to 2 kg
- 2 tsp kosher salt
- 2 tsp granulated sugar
- 1 tsp cider vinegar
- freshly ground salt
- 1 tsp sunflower oil
Method
Comments
Post a Comment