Air Fryer Porchetta
An Italian rolled pork roast with crunchy crackling and juicy meat infused with herbs. In the air fryer, the porchetta comes out perfect in just one hour.
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
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
Instructions
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.
Notes
Tips for the perfect result:
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.
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.
Nutrition
Calories: 495kcalCarbohydrates: 2gProtein: 42gFat: 35gSaturated fat: 12gPolyunsaturated fat: 3gMonounsaturated fat: 16gCholesterol: 140mgSodium: 620mgPotassium: 580mgVitamin A: 20IUVitamin C: 1mgCalcium: 25mgIron: 3mgNet carbohydrates: 2g
