Fantastic! Great news! 🤩

That's FANTASTIC news Robert! 🤩 That's made my day 😃 ...on a very grey, rainy day here in the UK ☔

Well I can honestly say this was best pork we have ever had . I reduced time by about 5 mins as we had 1.8 kg pork that I cut in half and match cooked in the ninja. Crackling was perfect and the pork was moist . My granddaughter said it was delicious, melt in the mouth.

@@NigelHodkinson-tx4ni FANTASTIC!! 🤩 Thank you, that's great to hear 😊

I wouldn't do it any other way now Hazel. The air fryer gives you the BEST crackling! 😋

🤩🥳 Fantastic! That makes me so happy. 😃♥️ I'm so glad you enjoyed them! 😍😁

🤞Be sure to follow my instructions exactly - Score it well, being careful to only score through the rind and fat (not down to the meat underneath), salt it well - really rub it in, right down into all the cuts and crevices, leave it to rest for at least 30 mins (important), pat it completely dry with kitchen towel and then oil it. The prep is the most important part - you need to remove as much moisture as possible. Roast it at 25 mins per lb/450g, with the first 25 mins being hot at 200°C, then turn the temp down to 160°C for the remaining time. Let it rest for 15 mins after cooking before carving. 😉👍 Follow my instructions down to a tee ...and prepare to be amazed! Good luck! 🤞🍀

Fantastic news! Hope you enjoyed it 😋👍

Brilliant! 😍 I hope you have lots of success with the recipes and you love the air fryer as much as I do! 😉👍

FANTASTIC! 🤩 That's just the news I wanted to hear. Amazing, thank you. I'm so glad it worked for you and you enjoyed it. It's one of my favourite things too. 😋 Have a WONDERFUL Christmas! 🎅🎄🎁

🥳 Fantastic!! Great news 😃 Yes, there's more videos to come! 😉👍

Fantastic! 😍 That's great news! 😋👍

🥳🎉 Brilliant! 😋

Make sure when you score it, you don't go too deep and salt it well to remove as much moisture as possible. Then, dab it completely dry, rub it with oil and follow my cooking instructions. It's the best crackling I've ever had, and the meat was tender and gorgeous. Give it a go. Hope it works for you too! 🤞

🎃☃️🎄 Perfect! Make sure you score and salt it really well, getting the salt right down into the cuts and scoring ...then leave it to rest for at least 30 mins. Pat it completely dry with kitchen towel, rub oil all over it and cook it really hot for the first 25 mins. You won't be disappointed! 😋👍

Excellent! 😍

Thank you Vivienne. I hope the video helps. Do let me know how it turns out! 😀 X

Great! 😍 This biggest tip I can give you Melanie is to score it and salt it really well - just don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the skin. Get as much moisture out of the skin as possible. I score through the rind and fat and then rub plenty of coarse sea salt into the skin (be fairly liberal with it) getting it right down into all the slits and cuts. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the dried skin, then roast it as per my instructions. Work on 25 mins per 1lb/450g of meat. Crank that heat right up to 200°C for the first 25 mins as per my instructions, then reduce to 160°C for the remaining time. Enjoy! 😋

👍I have my craft knife in hand!!! thanks again!👍@@AirFryerFella

Thank you Linda! If you try it, let me know how how it turns out! 😉👍

Great! 🤩

@@mickyd2673 I certainly did ...and they were delicious! 😋 My video as to how I do them is here: kzfaq.info/get/bejne/fpqjl8hjrbCzhp8.htmlfeature=shared

Oh no! ☹️ Forgetting the oil shouldn't really have made the crackling tough. Hard crackling is usually due to not using enough salt. It's the salt that draws out the water and causes the crackling to puff up. It's all in the prep Mark. Spend some time scoring it properly and rubbing the salt right into the grooves and cuts ...be liberal with it, then leave it to rest so the salt can draw as much water out of the rind as possible. Leaving it to rest for 30 mins is an absolute minimum. It should look quite wet when you return to it ...then, you need to really dry it well with kitchen towel. The aim is to get as much moisture out of the rind as possible. Finally, rub 2x tbsp of oil all over the salted rind before putting it in the air fryer. Cook it hot at 200°C for the first 25 mins and at 160°C for the remaining time. I bet the potatoes cooked in the pork fat were delicious! 😋

Cheers - maybe not enough salt then - I noticed it was already scored when bought but did some more with stanley knife - I put quite a lot of salt on and waited 30 min as specifed. I have only had this frier a week and still getting used to it. I wonder if I didn't have it in the right mode. What do the different settings do - Bake, Air Fry and roast. It can't be temperature and time because you set those independently - can only think it is fan speed? Anyhow later in the evening I put the crackling on Crisp for 9 minutes and most of it was done but probably could have left it longer. I had actually bought a 2 kG Pork Loin Joint and cut it in half so will have a go with the other half next week.

@@markkunes9711 The functions generally relate to fan speed, the temperatures they default to when you first set it and the temperature range of each setting ...but it depends on your model. For example, on my Ninja 400, 'Air Fry' has a high speed fan and a temperature range of 150°C to 240°C. This is good for things that would normally be cooked hot, deep fried or have a crispy exterior. 'Roast' has a temperature range of 120°C to 210°C and a slightly lower fan to ensure the exterior of food doesn't become too overdone before the interior has cooked. It's the high heat from the top element at the beginning of cooking your pork that really gets the crisping going here. 'Bake' on the other hand has a much lower fan speed fan and a temperature range of 120°C to 210°C. This is good for baking anything from meringues (at low temps) to cakes, and the gentle fan won't disrupt the surface of the item being cooked. 'Dehydrate' has the lowest fan of all and will go as low as 40°C, with a max temp of only 90°C. This setting is generally not for cooking, it is essentially for drying out/removal of moisture from food, although some people do use it slow cook items. My Cosori Dual Blaze air fryer has an additional bottom element and the fan speed is constant using all settings. On this Cosori, the settings relate to where heat is being directed, how much heat is being directed, from either the top element, the bottom element or both ....So, it really depends on your model. Remember, that when scoring, score only through the skin and fat - don't go too deep and expose any meat underneath. If meat is exposed, it'll allow moisture from the meat to get into the fat and it won't crisp up 😬 When you have another go, let me know how you get on! 🤞

🎉🎊🥳 FANTASTIC! That's amazing Vivienne! Thanks for letting me know. I'm so glad you enjoyed it. That's made my day! 😍

Hi Sue, to be honest, it doesn't create a lot of smoke at all and I don't think there was any when cooking this joint. With some foods, you do get a little, very occasionally when you're cooking something really hot with fat in it ...but, personally it's not a problem I've had with my Ninja and I'm sure you'll be absolutely fine 😉👍

@@AirFryerFellathanks for getting back to me, I have only just got my airfryer so very new to it all, but looking forward to trying out some of your recipes 😊

Oh? That's interesting. I'm guessing they don't do crackling in Spain ...which is a shame because it's the best part! 😋

Thanks Carol! The pork is amazing. I wouldn't cook it any other way now 😋

@@AirFryerFella making me very hungry.

It was wonderful! 😋 The Cosori Dual Blaze is a great air fryer, but the 'Roast' function emits highest heat from the bottom element and medium heat from the top element ...which is great for roasts in general, but for good crackling you want high top heat, so I recommend following my instructions exactly, but using the 'Air Fry' function on the Cosori instead. Good crackling is all about the prep. Score it well, salt it well and rub the salt right into the scoring, leave it to rest for a minimum of 30 mins then pat it completely dry with kitchen towel. Rub a couple of tablespoons of oil all over it, and then cook for 25 mins per 1lb/450g of meat - the first 25 mins should be cooked hot at 200°C and the remaining time at 160°C 😉👍 Enjoy! 😋

Thanks Pete. Glad you enjoyed it 😉👍

I'm sure that'd be fine! The joint needs to rest for 15 mins or so after cooking, so if your potatoes were prepped and ready to go, I don't see any reason why they couldn't be cooked in the fat straight away! The potatoes will only take 20-25 mins in the air fryer, so by the time you're carving the meat and serving up, the potatoes would be done. Personally, I pour the fat into a mug or something and save it. I then keep it in the fridge (it solidifies when it cools) and I use it next time I'm making roast potatoes. However, you could use it straight away. I'd remove the crisper plate, leave the fat in the bottom of the basket and while it's still hot, throw the potatoes straight in. If the fat has cooled down a bit, take the crisper plate out and just put the drawer back into the air fryer and heat the fat up again for a few mins. Then throw the spuds in, let them sizzle around in the fat, turn them over so they get a good coating, then air fry them at around 200°C for 20-25 mins. They'll be gorgeous! 😋

Thanks for that, to be honest, there wasn’t that much fat, so use it in the gravy and was lush, will probably par boil spuds first next time and do what you suggested!!!

@@MikeNJillPotter Hi, work on around 25 mins per 1lb/450g of meat. The first 25 mins should be cooked at 200°C, and the remaining time should be cooked at 160°C. So, your 1.5kg joint will require approx 83 mins of cooking time (25 mins per 450g = 75mins for 1.35kg of meat + 8 mins for the remaining 150g = 83 mins total) You would cook on 'Roast' at 200°C for 25mins, then reduce temp to 160°C for a further 58 mins. All air fryers are different - even just a difference in fan speed can affect cooking results. If you feel the joint is looking well cooked before the end time, then insert your thermometer into the thickest part of the meat and if it reads 65°C, it's cooked and you're good to go. If not, put it back in and continue with the cooking time.

@@rockythepitball Hi, no, don't flip or turn it at all. It stays crackling side up throughout. Firstly, if you flip it so the crackling ended up on the bottom, all the moistures and juices will run down and make the crackling go soggy - you want the crackling to dry out and crisp. Secondly, most air fryers have a single top heating element, so you want the crackling to be facing up so the downward heat from the element will crisp it up, and the circulating air from the fan will cook the joint through perfectly. 😉👍

@@AirFryerFella thanks 👍

Hi Leanne, this would depend largely on your air fryer model. This was using a Ninja Foodi MAX Dual Zone AF400 9.4L air fryer which generally requires no preheating. I did not preheat when doing this recipe. However, if your air fryer has a preheat function, or if the manual recommends preheating before use, then go ahead and preheat. If you're unsure, just as a bit of a fail safe, preheat for 5 mins anyway ...it won't do it any harm 😉👍

Hi Becky, whilst the pork was cooking, I prepared all the veg. For this meal, I actually cooked the pork first and wrapped it in foil and then cooked then cooked the potatoes and parsnips in the air fryer. They were literally ready to go and took about 20-25 mins. I use "Roast" for the meat and "Air Fry" for the potatoes and parsnips. For the stuffing balls, I'd recommend tipping the parsnips in with the potatoes towards the end of cooking (to finish them off and keep them warm) and then cooking the stuffing balls in the empty drawer for 10-15 mins. I cooked the carrots and broccoli on the hob. The meat was still piping hot when I came to carve it ...and with piping hot gravy poured over the meal before serving, it was all hot and delicious! 😋

@@AirFryerFellathat's brill thanks worked wonders ❤️

Rolled shoulder of pork joint

I don't see why not. Does it still have the rind on? If it does, and you want some lovely crispy crackling, then I'd suggest following my directions exactly. 😉👍 Obviously your cooking time will depend on the size of your joint. As a general rule, it's 25mins per 1lb/450g - cooking hot at 200°C for the first 25mins and then reducing the temp to 160°C for the remaining time 😉👍 P.s. If you have a digital thermometer, stick it into the the thickest part of the joint when it's cooked, and if reads at least 65°C, you're good to go! 😉👍

I should think so. 🤔 I used a rolled boneless loin joint. Unlike poultry, (which tends to take longer to cook with the bone in) pork doesn't usually take any longer whether it's boneless or not, and the fact it's a leg, shouldn't make much difference in cooking time (I don't think). I do know that loin is a moister joint of meat with more fat around the outside, but I think if you follow my instructions, it shouldn't be too different and you shouldn't have too much bother. Work on around 25 mins per lb/450g and cook hot at 200°C for the first 25 mins, reducing the temp to 160°C for the remaining time. A 1kg joint will need around 55 mins in total. If you've got a digital probe thermometer, plunge it into the thickest part of the cooked meat and as long as it reaches at least 65°C you're good to go! ...And remember, great crackling is all in the prep! Score the rind well, be careful not to score too deep, salt it, rest it, dry it well ...and then rub oil all over it. Hope it turns out well for you! 🤞😋

Oh, I don't know, I've never used anything else. I thought the spikes were more for tenderising? I've seen those scorer tools that have 5 blades on them and you drag it across the rind - so it essentially does the same as using a knife, but it's a bit quicker and easier - but not a "spike" tool. I've only ever scored using a stanley knife. All I can say is, if you've got a different too and use it, you'll have to let me know! Just remember to rub plenty of salt into the scoring/holes that you produce, to dry it out and help the crackling puff up 😉👍 x

@@AirFryerFella This is the tool I mean... kzfaq.infohYOjuk57qKA I'll give it a go and let you know x

Oh no! ☹️ That's normally down to the skin not being dry enough. ☹️ The biggest tip I can give you is to score it and salt it really well, but just make sure that you don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the fat and it won't crisp up. You need to get as much moisture out of the skin as possible. Score through the rind and fat, and then rub plenty of salt into the skin - be liberal with it - getting it right down into all the cuts. I actually used coarse sea salt. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the skin, then roast it as per my instructions, cooking it really hot to start. In my experience, crackling failures are nearly always down to moisture and/or inadequate scoring/salting. All air fryers are different and there may be a slight temperature difference. You could also give the joint another 'hot blast' at the end of cooking if you felt the crackling needed it ...but generally it shouldn't. 🤞

Hi Nigel, yes it was from Tesco! I can't remember the exact name of it, but it was a pork loin joint and it was in their finest range. I think it was about £8-£9 🤔 The joint had 'some' scoring, but nowhere near enough and in some places it hadn't really gone through the skin at all, so you'll have to get your knife out and do some yourself. That aside, it was absolutely delicious! 😋 If you're actually going to buy the exact same joint of meat and follow these instructions, you won't be disappointed. Following this method has resulted in the best pork I've ever cooked! Also, mine was cooked in a Ninja AF400. Let me know how you get on! 😉👍

@@AirFryerFella Many thanks for the reply. I have had the joint before [cooked conventionally] and it is a beautiful piece of meat. I'll give it a go in the fryer, but mine is a basic OMMO so I will probably have to adjust the times.

Hi, it's all written in the description. Work on 25 mins per 450g/1lb, with the first 25 mins being cooked hot at 200°C and the remaining time at 160°C. However, 1.5kg is quite large for an air fryer. For a 1.5kg joint you should cook the first 25 mins at 200°C, then approx 60 mins at 160°C. If you've got a digital probe thermometer, you could perhaps check the internal temperature of the joint after around 45-50 mins during the second cook - you don't want it overdone. Once the internal temperature has reached 65°C, you're good to go 😉👍

Hi Jane, as a general guide, when cooking a crackling joint of pork in the air fryer, work on 25mins per 450g/1lb of meat. The first 25mins should be cooked hot at 200°C/390°F, and the remaining time should cooked at 160°C/320°F Examples: A 900g/2lb joint would take 50mins total (25mins at 200°C and 25mins at 160°C) A 1.35kg/3lb joint of pork would take 1hr15mins in total (25mins at 200°C and 50mins at 160°C) 😉👍

The gravy Is a BIG PART OF THE MEAL always I’ve never cooked a roast or any a meat were I didn’t make a sauce?

@@LalaDee6251 you can make a sauce no problem. When the joint is cooked, it needs to be removed and wrapped in foil for 15 mins. There'll be loads of meat juices in the bottom of the air fryer drawer. Simply add this to a pan with a couple of teaspoons of plain flour, cook for a minute or so, then slowly add enough meat stock/broth and whisk until desired thickness. Season with a little salt and pepper and then add a few drops of gravy browning for colour if you like 😉

I work on 25 mins per 450g/1lb. If it's a small 500g crackling joint, I'd prep as described in the video, cook it hot at 200°C for 25 mins, then I'd reduce the temperature to 160°C just for 5-10 mins. Stick a probe thermometer into the thickest part of the meat and if it reads 65°C or above, you're good to go 😉👍

@@AirFryerFella I’m going to try this right now, thank you for the quick reply 😁