Air Fryer Roast Pork

Prep & cook the pork joint

• Score the the pork skin with a sharp knife, don’t cut all the way through. Drizzle with some oil and rub with coarse sea salt.
• Place the pork joint into the air fryer, skin-side down and cook at 190°C for 40 minutes, or until the top of the pork has begun to brown.

Prep the vegetables

• Peel and slice potatoes into chunks. Chop the kale (if not already chopped).
• Place the potatoes into a large bowl with a dash of oil and season with salt and pepper, toss to coat.

Add the potatoes to the pork

• Once the pork has been cooking for 40 minutes, turn the joint over (skin-side up) and scatter the chopped potatoes around the edge of the pork.
• Cook the pork and potatoes for another 40 minutes, turning halfway through the cooking time.
• At the end of the 40 minutes, the pork should be cooked (check that internal temperature has reached 75°C). Take the pork out and leave to rest, take the potatoes out and keep the ones that aren’t as golden as you’d like.

Cook the Yorkshire puddings

• Add the Yorkshire puddings to the air fryer and cook for 3-5 minutes.

Cook the kale & carve the pork

• Boil a kettle. Place the kale into a large heatproof bowl. Pour the boiled water over the kale and place a large plate on top. Leave for 2 minutes, drain the kale (you can pat it dry on kitchen paper if you like).
• Make up the gravy granules with 140ml boiling water per serving.(So if you're cooking for 4, it'll be 560ml).
• Carve the pork.

Plate Up

• Serve your pork with crispy roast potatoes, Yorkshire puddings, kale, gravy and apple sauce. Enjoy!