• If your air fryer requires pre-heating, start this setting now.
• Thoroughly dry a 1½ 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.
  
• The the pork so it is fat side down and drizzle with roughly 1 tbsp Vegetable Oil and ½ tbsp Sea Salt Flakes. Rub into the pork flesh.
  
• Turn the joint back over and repeat with a further 1 tbsp Vegetable Oil and ½ tbsp Sea Salt Flakes. Don't miss all the sides.
  
• Place the pork into the air fryer basket. 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 60 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.
  
• Air fry for a further 20 minutes at 200℃/390℉.
• 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 300ml Water to the pan. Freshly boiled from the kettle will speed up the process.
  
• Mix 3 tbsp Cornflour with roughly 3 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.