Porchetta in the air fryer might sound like a wild idea, but trust me – it works absolutely brilliantly. The classic Italian roast with herbs, garlic and the most seductive crispy crackling is actually made for the air fryer’s intense circulating heat. I’ve made porchetta countless times in the oven, but the first time I tested it in my air fryer, I was surprised by how much better the crackling turned out. This is dinner in a class of its own.
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Estimated reading time: 5 minutes
Table of Contents:
Why I love porchetta in the air fryer
Porchetta is essentially a rolled pork roast filled with a heavenly blend of rosemary, sage, fennel and garlic. It’s Italian comfort food at its finest. In the air fryer you get all the benefits – the spiced, aromatic centre and the utterly irresistible crispy crust – but in a fraction of the time compared to a traditional oven.
There’s no preheating time to wait for, and the intense air circulation dries out the crackling far faster than a conventional oven. That means a crispier result and juicier meat, because the cooking time is shorter. On top of that, you avoid heating up the whole kitchen, which is a huge bonus in the warm months.
The difference between air fryer and oven for porchetta
In an ordinary oven, a porchetta often takes an hour and a half to two hours, and the crackling can be a bit of a lottery. In the air fryer you manage it in around 45-55 minutes, and the crackling turns out consistently crispy thanks to the concentrated heat. You just need to make sure the roast isn’t too big for your basket – a porchetta roll of 800-1200 grams is ideal for most air fryers.
My kitchen test of porchetta
I’ve tested porchetta in the air fryer at least seven or eight times to find the perfect balance between temperature and time. My preferred method is to start at 180°C for 35-40 minutes, where the meat cooks through and becomes tender, and then turn it up to 200°C for the last 8-10 minutes to get the crackling completely crispy and bubbled up.
The core temperature should hit 70-72°C to ensure the meat is juicy and cooked through. I always use a meat thermometer – it’s the only way to be completely sure. In my tests I’ve compared it with oven porchetta, and the air fryer version clearly wins on crackling crispiness and time saved. The meat is just as juicy, but the crackling is markedly better.
Pat the crackling thoroughly dry with paper towel, and ideally leave the roast uncovered in the fridge overnight before you cook it. It makes a huge difference to the crispiness.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake I see many people make is skipping the drying of the crackling. If the crackling is still damp when it hits the air fryer, you’ll never get that crispy, crunchy surface. The solution is to pat it well with paper towel and ideally leave the roast uncovered in the fridge for at least a couple of hours – preferably overnight.
The second classic is overfilling the basket. A porchetta roll needs space so the hot air can circulate all the way around. If the roast is squeezed up against the sides, you’ll get uneven cooking and soft crackling in the spots that are covered. Make sure there’s at least a couple of centimetres of air all the way around.
The third mistake is turning the heat up too high from the start. If you run 200°C all the way through, you risk burnt crackling and raw meat in the middle. Start low, and use the high temperature as a finishing boost – that’s the recipe for success.
How to serve porchetta
Porchetta is versatile and can be served in many ways. Here are my favourites:
- Cut into thick slices with roast potatoes and a fresh green salad with lemon dressing
- In thin slices on ciabatta with aioli, rocket and semi-dried tomatoes as a luxurious sandwich
- As part of an Italian antipasti platter with olives, mozzarella and grilled vegetables
- With creamy white beans and sautéed spinach for a rustic, filling dinner
Storage and reheating
Porchetta keeps well in the fridge for up to 3 days, wrapped in foil or in an airtight container. If you want to reheat it, the air fryer is once again your best friend: give the slices 4-5 minutes at 160°C, so the meat warms through and the crackling regains some of its crispiness. Avoid the microwave, as it makes the crackling soft and rubbery. You can also freeze porchetta in portions – thaw in the fridge overnight and reheat as described.
FAQ
Start at 180°C for 35-40 minutes and finish with 200°C for 8-10 minutes for crispy crackling. Always use a meat thermometer and aim for a core temperature of 70-72°C.
It depends on the size of your air fryer, but a roll of 800-1200 grams fits most models. Make sure there’s room for air circulation around the roast.
Dry the crackling thoroughly and ideally leave the roast uncovered in the fridge overnight. Score the crackling with a sharp knife, rub in coarse salt, and finish the cooking time at high temperature.
Porchetta in the air fryer is one of those dishes that truly impresses without requiring a lot of work. Once you’ve tried it, you’ll understand why it has become a permanent part of my repertoire. Enjoy.
Recipe
Air Fryer Porchetta
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Meat thermometer - For measuring the core temperature
- 1 Cutting board
- 1 Knife - Sharp knife for slicing
- 1 Brush - For oil
Shopping list
Ingredients
Porchetta
- 1,2 kg porchetta (store-bought Italian rolled roast with rind) (Approx. 1-1.4 kg)
- 1 tbsp olive oil (For brushing the rind)
- 1 tsp coarse salt (For the rind)
- ½ tsp pepper (Freshly ground)
Extra seasoning (optional)
- 1 tsp dried rosemary (Or fresh)
- 1 tsp fennel seeds (Lightly crushed in a mortar)
- 2 clove garlic (Finely chopped)
Sides (suggested)
- 500 g potatoes (Cut into wedges, for the air fryer after the roast)
- 1 pcs fresh salad (For serving)
How to make it
Preparation
- Take the porchetta out of the fridge 30 minutes before cooking so the meat’s temperature evens out.
- Pat the rind dry with paper towel. This is important for achieving crispy crackling.
- Brush the rind with 1 tbsp olive oil and rub 1 tsp coarse salt thoroughly into all the scores and folds.
- Optionally sprinkle with freshly ground pepper, dried rosemary, crushed fennel seeds and finely chopped garlic for extra flavour.
Cooking in the air fryer
- Preheat the air fryer to 185°C.
- Pour boiling water into the bottom of the air fryer drawer, so the water sits below the height of the rack. This ensures moisture and even roasting.
- Place the porchetta on the rack in the air fryer with the seam facing down.
- Roast for 30 minutes at 185°C.
- Carefully turn the porchetta over and roast for a further 30 minutes at 185°C.
- Check the core temperature with a meat thermometer. It should reach at least 70°C. Give it an extra 5-10 minutes if it hasn’t reached it.
- Turn up to 200°C for the last 5 minutes if you want the crackling even crispier. Keep an eye on the roast so it doesn’t burn.
Resting and serving
- Take the porchetta out of the air fryer and let it rest for 10 minutes on a cutting board. This gives the meat juices time to redistribute.
- Cut the porchetta into thin slices with a sharp knife.
- Serve with potato wedges made in the air fryer, a fresh salad and optionally a good gravy.
Our notes for the recipe
Make sure to pat the rind completely dry before cooking – that’s the key to crispy crackling. The water in the bottom of the air fryer keeps the meat juicy and prevents smoke. Variation:
If you make your own porchetta from scratch, use a pork belly of about 1.2 kg. Fill it with rosemary, fennel seeds, garlic and parsley, roll it tightly and tie it with kitchen twine. You can also try adding sun-dried tomatoes to the filling for an extra dimension of flavour. Serving:
Porchetta is fantastic as a warm main course with potatoes and salad, but it’s also absolutely superb cold in thin slices on a ciabatta with rocket and aioli. Portion size:
If your air fryer is smaller, choose a porchetta of max 1 kg or trim it so it fits in the basket without touching the heating element.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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