In this recipe we explore a true Danish classic: roast pork with crispy crackling. Roast pork in the air fryer is not just a festive favourite — the roast is also a symbol of Danish food culture, culinary tradition and food history.
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Estimated reading time: 6 minutes
Table of Contents:
- What is the history behind roast pork?
- Why make roast pork in the air fryer?
- How do I make gravy for roast pork?
- Core temperature for roast pork in the air fryer – 65 degrees is the target
- What do you traditionally serve with roast pork?
- Cooking roast pork in the air fryer: Tips and Tricks
- Roast pork for Christmas
- So what do we eat most at Christmas?
- Final thoughts on roast pork in the air fryer
- Frequently asked questions
What is the history behind roast pork?
Roast pork has roots deeply anchored in Danish gastronomy and culture. Traditionally this recipe is the centrepiece of the Christmas dinner, but its popularity stretches across the whole year. The story goes that roast pork, as we know it today, emerged in the Middle Ages, when roasting a whole pig over an open fire was a festive event. Over time the cooking methods have evolved, but the love for the crispy crackling and the juicy meat has remained unchanged.
Why make roast pork in the air fryer?
In today’s fast-changing world, the air fryer has become a gamechanger in kitchens around the world. But how does this modern gadget affect the classic roast pork?
Let’s explore:
- Perfect Crispy Crackling:The secret to irresistible crispy crackling in an air fryer lies in the preparation and the air circulation. By scoring the rind thoroughly and rubbing it with salt, you create the perfect base. The air fryer’s constant, hot airflow ensures the crackling becomes evenly crispy without using oil.
- Healthier Alternative?A little healthier… One of the great advantages of the air fryer is its ability to make “fried” food with less fat. Traditional roast pork cooked in the oven often requires extra fat, but in an air fryer this need is significantly reduced, which potentially makes the dish a touch healthier — even though crackling will probably never be entirely healthy…
How do I make gravy for roast pork?
A good gravy for roast pork is often based on the juices and richness that come from the roasting juices. Here is a general approach:
- The roasting juices:When the roast pork is done, pour the roasting juices from the roasting pan into a bowl so you can separate off the fat. Use a gravy boat or a spoon to carefully skim off most of the fat, so you are left with only the juices.
- Thickening:Make a roux by melting butter in a saucepan and adding flour to form a paste. Whisk until it is golden. Then add the roasting juices a little at a time while stirring vigorously to avoid lumps. If you are short of liquid, you can add a little stock or cream for a richer gravy.
- Season to taste:Season the gravy with salt, pepper and perhaps a little redcurrant jelly to add sweetness and depth. Some also add a little soy for colour and extra umami.
- Fine-tuning:If the gravy is too thin, you can let it reduce a little, or add more flour thickening. If it is too thick, add a little more liquid such as stock or milk.
The gravy turns out best when you take the time to balance the flavours and use the natural richness of the roasting juices.
Core temperature for roast pork in the air fryer – 65 degrees is the target
Yes, a meat thermometer is a very good idea when you make roast pork, because it ensures the meat is cooked correctly without becoming dry or too raw.
- Using a meat thermometer:Insert the meat thermometer into the centre of the roast so the tip reaches the middle of the meat, without touching bone or rind.
- Core temperature:For a juicy roast pork the core temperature should be around 65-70°C, depending on how juicy you want the meat. At 65°C the meat is slightly pink and very juicy, while at 70°C it is cooked through but still juicy. If the temperature exceeds 75°C, the meat can start to become dry.
- Carry-over cooking:Remember that the roast continues to cook while it rests, so take it out a little before the desired core temperature and let it rest for 10-15 minutes, so the juices distribute evenly through the meat.
What do you traditionally serve with roast pork?
With roast pork you typically serve classic Danish side dishes such as caramelised potatoes from the air fryer, red cabbage and brown gravy, which balance the dish both in flavour and texture:
- White potatoes:Boiled white potatoes are a classic side dish that soaks up the gravy well and gives a mild flavour that complements the rich meat.
- Brown gravy:As mentioned earlier, a rich brown gravy made from the roasting juices is essential, as it ties the dish together.
- Caramelised potatoes:Small boiled potatoes are caramelised in sugar and butter to create a sweet contrast to the salty roast and the gravy. This is a very popular side dish, especially for Christmas dinners.
- Salted crisps:Some serve thin, crispy salted crisps as a textural contrast to the soft potato and the juicy roast pork.
- Red cabbage:Pickled or cooked red cabbage is a sweet-and-sour addition that gives the dish both colour and acidity, which cuts through the richness of the roast and the gravy.
- Redcurrant jelly:The sweet redcurrant jelly can either be eaten as a kind of dressing for the meat or mixed into the gravy for a deeper flavour.
- Pickled sides:Other types of pickled vegetables, such as asier (Danish sweet-and-sour pickles), beetroot or cucumbers, are often served to give an acidic counterpoint to the dish.
This combination of side dishes creates a balanced taste experience with sweet, salty, sour and crispy all at once, which is characteristic of a classic Danish roast pork dinner.
Pour 1 litre of boiling water carefully over the rind of your roast.Before it goes into the air fryer.Then sprinkle coarse salt on top.The boiling water makes the fat in the rind melt, and when you then turn the roast, you get crispy crackling on the roast pork.
Tips and tricks from the author: Morten Jensen
Cooking roast pork in the air fryer: Tips and Tricks
- Preparation is Key:Make sure to score the rind deeply and evenly. This ensures it becomes evenly crispy.
- Balance the Temperature:Start with high heat to get the crackling crispy, then reduce the heat to ensure the roast is cooked through without drying out.
- Resting Time is Essential:Don’t forget to let the roast rest after cooking. This makes the meat juicier and easier to carve.
Roast pork for Christmas
Roast pork with crispy crackling is more than just a dish for Christmas:It is a part of the Danish soul. By preparing this classic in an air fryer, we bring tradition and modern technology together, creating a fantastic combination of flavour and convenience. Whether you are an eager home cook or a food enthusiast like me looking for new adventures, roast pork in the air fryer is a culinary experience.
And then we shall have goose. On the goose’s back a flag shall stand, and it wears little cuffs and a wreath of fir around its belly.
“Peters Jul” by Johan Krohn from 1866
So what do we eat most at Christmas?
At Christmas today we mostly eat duck and roast pork.
Final thoughts on roast pork in the air fryer
I hope you have enjoyed this in-depth exploration of roast pork. Do tell me about your own experiences and tips with this dish in the comments below. Enjoy your meal! 🍽️
Frequently asked questions
For a juicy roast pork that is slightly pink in the middle, the core temperature should be 65°C. If you want it fully cooked through, aim for 70°C. Remember that the roast keeps cooking as it rests!
A typical roast pork of about 1 kg takes 60–70 minutes in total, but always use a meat thermometer to hit exactly 65°C, as times vary from air fryer to air fryer.
Yes, take the roast pork out at 65 degrees and let it rest uncovered for about 10–15 minutes. The crackling stays crispy and the juices settle into the meat.
Recipe
Roast pork with crispy crackling made in your air fryer
Cooking Guide
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Recommended equipment
- Cutting board
- Knife
- Pot
- Bowl
Shopping list
Ingredients
- 1 kg pork roast with rind
- 2 tbsp coarse salt
- 1 tsp black pepper
- 500 g small potatoes
- 500 g red cabbage
- 2 pcs apples
- 2 tbsp cane sugar
- 1 dl apple cider vinegar
- 4 pcs bay leaves
- 8 pcs cloves
How to make it
Prepare the roast pork:
- Pat the roast pork dry with kitchen paper.
- Score the rind with a sharp knife, but be careful not to cut into the meat.
- Rub the roast with salt and pepper, especially into the scores.
Air fryer cooking:
- Preheat the air fryer to 200°C. (Pre-programme it, or let it run for a few minutes before cooking)
- Place the roast in the air fryer with the rind facing down for 20 minutes.Start onlinekøkken uret her
- Now turn the roast so the rind faces up.Roast for a further 40 minutes. Until the rind is crispy and the meat is cooked through.Start onlinekøkken uret her
Cook the red cabbage:
- Finely shred the red cabbage.
- Sauté the red cabbage in a pot with butter, then add diced apple, sugar, apple cider vinegar, bay leaves and cloves.
- Let it simmer with the lid on for about 30 minutes.Start onlinekøkken uret her
Cook the potatoes:
- Wash the potatoes and halve them if they are large.
- Boil them or bake them in the air fryer at 180°C for about 20-25 minutes, until they are tender.Start onlinekøkken uret her
Resting time:
- Let the roast pork rest for 10 minutes before carving.
Serving:
- Cut the roast pork into thick slices.
- Serve with potatoes, red cabbage, brown gravy and caramelised potatoes.
Our notes for the recipe
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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