Air Fryer Pork Leg Joint with Crackling

This Air Fryer Pork Leg Joint with Crackling and gravy made from the meat juices is simple, easy and delicious. You can’t make better pork crackling than you can in an air fryer, that all round heat is just magic!

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You’ll find that many air fryer recipes on the internet are just called something like “Air Fryer Roast Pork” and don’t specify what cut of pork they’re actually talking about. But after extensive testing, I really do believe that you need to make sure you’re using instructions for how to air fry the particular cut you have. The cooking times really vary to make sure that you get the perfect cook on that particular joint.

Leg joints are much more lean than pork shoulder joints which have much more marbling/fat running through the meat. Pork loin joints are different again with a large eye of leaner meat but a thinner fattier end and a really good layer of fat on top. I find that leg is best fast roasted. This ensures that the meat stays lovely and juicy but you still get a perfect layer of crackling on top.

How to Serve

Naturally we’re going to talk about a roast dinner first! 80% of the time that’s the primary reason that I’m cooking a whole joint of pork. You can find all of my roast dinner recipes here – it’s getting to be a pretty comprehensive collection!

If you want to replicate the dinner in the photos on this page, add the following to the pork and gravy:

• Air fried stuffing balls
• Simply boiled carrot batons
• Air fried honey roast parsnips
• Crispy air fried roast potatoes
• Steamed green beans
• Air fried butternut squash cubes
• Perfect Yorkshire puddings

The other 20% of the time, I do something a little different with my roast pork leg. I especially love to make Mexican inspired meals – you might think about pulled/slow cooked pork being more traditional but I love making wraps, tacos and rice bowls with more hearty slices of pork. The same goes for Asian and Mediterranean style meals. Try some of these meal ideas:

• Serve with grilled tortilla wraps stuffed with guacamole, shredded iceberg lettuce, a fresh salsa topped off with sour cream and some hot sauce.

• Make a rice bowl with sticky rice and top with sesame tender stem broccoli and hot honey butter garlic sauce. Add some sliced avocado or shredded white cabbage for more texture.

• Air fry whole baby potatoes and serve with a salad of rocket or spinach leaves, confit tomatoes, pearl mozzarella balls and buttery lemon & garlic green beans.

Don’t forget this classic sauce!

Homemade British Apple Sauce Recipe (For Pork)

This Homemade British Apple Sauce really is simplicity itself, in fact you'll wonder why you ever bought it. With only a little added brown sugar and lemon juice, the freshness of the apple really shines through. This style of apple sauce is traditionally served with roast pork but that doesn't mean you can't serve it with everything else too!

Ingredients

Leg of Pork

This cut is largely self explanatory where it comes from! It is important to note that this recipe is talking about boneless joints. The cooking times and maybe temperatures would be different for a bone-in cut.

But to be honest, it’s very rare that I see bone-in legs available to buy here in the UK. I’m sure that a good proper butcher would have them however so it is worth specifying.

The two important things to look for when selecting the joint is that there is a good layer of fat/skin covering the whole of the top of the piece. And the second is that I try to pick one that is an even thickness all the way across. Both of these things are going to help you get a nice even cook on your pork. And of course the good layer of skin results in more crackling.

You must also take into account the size of the piece in relation to the size of your air fryer. The 1.5kg/3.5lb piece that I air fried for this recipe post fit into my 4.7l basket air fryer nicely.

I could go up to 2kg/4.5lb but would need to undo the string and uncurl the meat like I had to do with my pork shoulder joint. Don’t be fooled like I was – remember that the pork puffs upwards as it cooks and this is the biggest size issue – you don’t want the skin touching the cooking element.

Oil

Adding extra oil to a cut of meat with a healthy layer of fat might seem a bit odd but I promise there is a reason. It takes a little while for the fats in the meat to start to render and in the meantime, the outer edges can start to dry out.

A light layer of oil keeps the flesh moist, helps it to start browning and also gives the seasoning a surface to stick to. The same is true for the crackling layer, a little oil helps to kickstart the crackling process.

What oil you choose to use is as always up to you. I generally stick with a neutral vegetable oil. If you want to use a different oil like olive oil, take into account if the flavour will work with whatever you’re planning to serve it with.

Seasoning

It is important to season the meat and skin well. With the skin, the most important thing is salt which will help with the crisping process as well as flavour. I do just use sea salt flakes in this recipe – my preferred option is Maldon Sea Salt.

If you want to add additional herbs, spices and flavourings, feel free to do so. You can use any spice mixes you love, fresh or dried herbs or citrus zest. Think about how the flavours will interact with the oils that you use and what you intend to serve it with. Focus on adding the additional seasonings to the flesh rather than the skin and still don’t skimp on the salt.

Allergen Information

This recipe is free from egg, dairy, gluten and nuts.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How Long to Air Fry Pork Leg Joint

This 1.5kg/3.5lb boneless pork leg cooks in a pre-heated air fryer in just over an hour. I recommend cooking it in 3 stages. First with the skin side up, then the skin side down and then the final blast with the skin side back up again.

This is the perfect combination to ensure that the pork is cooked through perfectly and that the crackling is crisped to perfection. One of the reasons is that each turn of the meat is an opportunity to drain the fats and juices that are released during cooking process. We want the meat to roast, not steam so removing this is helpful. And it means you can get the gravy started when you’re ready.

How to Air Fry Pork Leg Joint From Frozen

I highly recommend not doing this. Whilst it is often fine to cook smaller cuts from frozen, a large piece of meat like this will not cook thoroughly in the middle, and certainly not before the outer parts aren’t dried to a crisp anyway.

Leftovers – Storage & Reheating

Leftovers from a roasted leg of pork can be a joy. They’ll keep in the fridge for a couple of days but can also be frozen too. If freezing, I’d suggest slicing it first and freezing in smaller portions. I have a home size deli meat slicer and using this gives me really thin slices which is really useful.

I like to reheat sliced meat in the microwave with a drop of water. This ensures that the meat stays really moist as it reheats. You can simulate a similar environment using the air fryer by loosely wrapping the slices in foil. Add that same drop of water and air fry at a high temperature until hot all the way through.

To reheat any crackling, I do this directly in the air fryer, it only takes a couple of minutes.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

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The Recipe

Air Fryer Pork Leg Joint with Crackling Recipe

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This Air Fryer Pork Leg Joint with Crackling and gravy made from the meat juices is simple, easy and delicious. You can't make better pork crackling that you can in an air fryer, that all round heat is just magic!

5 from 4 votes

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KEEP SCREEN ON

Prep Time5 minutes mins

Cook Time1 hour hr 5 minutes mins

Resting Time15 minutes mins

Total Time1 hour hr 25 minutes mins

Servings 6

Author Chloe

Equipment

• Air Fryer
• Silicone Tongs
• Measuring Spoons
• Mixing Bowl – Extra Small
• Carving Fork
• Sharp Knife – Large
• Wooden Board
• Saucepan – Small
• Whisk – Small

Ingredients

 

MetricUSA Measurements

 

0.5x1x2x4x

• 1.5 kg Pork Leg Joint - with skin for crackling
• 2 tbsp Vegetable Oil
• 1 tbsp Sea Salt Flakes

For the gravy

• 500 ml Water
• 4 tbsp Cornflour (Cornstarch)
• 4 tbsp Water
• Sea Salt Flakes

Instructions

 

Things to Consider

• Make sure that the joint has plenty of clearance in the air fryer with the drawer shut/lid on/door closed.

  The joints have a tendency of expanding as they start to cook so bear this in mind.

  If you think there might be an issue, remove any string from the joint and unroll it as much as possible. You can also consider removing the crisper rack – you can see that I did this mid-way through cooking.
• I suggest cooking this joint crackling side up, then down, then up again. This is for good reason.

  If you start with the skin down, I find it then never crackles at all so it needs the initial shock and crisp with the skin facing the heating element.

  But if you only cook it right side up, the joint doesn't cook through properly.

  The final blast with the skin up is essential for it to be fully crisp and crackled when serving.

  It is good to drain the juices/fat several times during the cooking process so I'd be stopping at each of these points to do that during the cooking process anyway.

Air Fry The Pork Leg

• If your air fryer requires pre-heating, start this setting now.
• Thoroughly dry a 1.5kg Pork Loin Joint.
  
• Use your sharpest knife to score lines in the fat. Make sure to go all the way to the edges. If the pork fat is already scored, chances are it will benefit from better scoring.
  
• Drizzle with roughly 2 tbsp Vegetable Oil and rub all over the joint including the underneath and ends.
• Season well with roughly 1 tbsp Sea Salt Flakes. Again, don't miss all the sides and underneath.
  
• Place the pork into the air fryer basket with the skin up. If it is a preheated basket, use 2 forks to lower the pork in so you don't touch the hot metal with your hands.
  
• Air fry for 30 minutes at 180℃/350℉.
  
• Secure the pork with a fork and carefully pour out any juices into a heatproof bowl. Remove the joint entirely to do this if you prefer.
  
• Turn the pork so it's skin side down in the basket.
  
• Air fry for a further 20 minutes at 180℃/350℉.
  
• Repeat the process of removing the pork and draining all the fat/juices released into bowl with the previous lot.
  
• Turn the pork once again so it is skin side up and air fry for a further 15 minutes at 180℃/350℉.
  
• Check the pork is cooked through, you can see this by making a cut and checking that the meat is nearly white in the centre of the thickest part. I do this on the underneath.
  
• If you need to cook for longer, do so at the higher temperature. If the crackling is already fully crackled, turn the pork upside down to do this.
• Pour out the remaining juices and fat from the basket.
  
• Allow the pork to rest for at least 15 minutes. You can either leave the pork in the air fryer turned off or wrap it in foil and cover with a towel. Use this time to make the gravy.
  
• Don't forget to add any juices from the resting period to the reserved juices/fat or gravy if its already made.
• Carve into thick or thin slices as preferred and serve. You may find it easier to remove the crackling in one piece and slice this separately. Otherwise carving upside down is the easiest way to get through the crackling without squashing the pork.
  

To Make The Pork Gravy

• Tip all of the drained pork fat and juices into small saucepan and start heating over a high heat.
  
• Add 400ml Water to the pan. Freshly boiled from the kettle will speed up the process.
  
• Mix 4 tbsp Cornflour with roughly 4 tbsp Water until all the cornflour has dissolved.
  
• Once the juices and water have come to the boil, add the cornflour slurry with one hand while whisking with the other.
  
• Continue to boil until the gravy is thickened. If after a few minutes, it is not thick enough for your liking, make up and add more cornflour slurry – add a little at a time. If it is thicker than you would like, add a little water at a time.
  
• Taste the gravy and add Sea Salt Flakes a little at a time until the gravy is flavoursome. Don't be shy, salt is your friend with gravy.
  
• Serve with the sliced pork.

Notes

• The air fryer version of this recipe is tested in a 4.7 litre capacity Cosori 4.7L (CAF-L501). I cannot fit a pork leg this size in my Cosori Lite 3.8L (‎CAF-LI401S) which has a square(ish) shaped basket of 21cm x 21cm and 24cm on the diagonal. The depth of the basket is more of an important consideration in this case. 
• Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c. 
• For this recipe, I could just fit up to a 2kg pork shoulder in the basket. But only if I unfurl it and remove my crisper rack – which I am happy to do as it still cooks perfectly. A 1.5kg fit in my air fryer without issue. 
• As all air fryer models are a little different, you may find that you can fit more or less in at a time. 
• Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.

Nutrition (Approx)

Calories: 390kcal | Carbohydrates: 5g | Protein: 56g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 1.29mg | Potassium: 935mg | Fiber: 0.05g | Calcium: 16mg | Iron: 1mg

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