Ingredients (For Three)

• 1kg (just over 2lb) pork loin joint
• Neutral oil
• Salt
• Pepper
• Paprika/Smoked Paprika (enough to add colour but you can add more for flavour)
• Splash of dark soy sauce

Method

1. Take your pork out of the fridge to get nearer to room temperature 30 minutes before cooking (you can do the following preparation steps in the meantime). Preheat your airfryer to around 180c
2. Cut slices into the layer of skin on the top of the pork as this will allow the seasoning to get in a little further. Pat the skin down slightly to help remove moisture
3. In a small bowl mix the oil, soy sauce and seasonings together before using a pastry brush or similar to coat the pork. I got quite heavy on the salt as it helps to bring out any extra moisture from the skin and also gives it that little bit more flavour to sit alongside the crunch
4. Place the pork into the airfryer or into a reusable silicone airfryer liner; I prefer the liner as it means I can pour the rest of the seasoning mixture over the top of the pork (careful with this though as if there is too much it will burn)
5. Cook for approximately an hour and ten minutes, checking it after one hour, but remember that the joint tends to shorten in length and increase in height so make sure it has enough room to be able to cook without catching on the top of the machine. If you check on it and find it has changed shape too much lay it flat and turn it over later to give more of the edges an even colour but this might mean you need to pull the skin off and put it back into the airfryer for longer to let it crisp up
6. Allow to cool for at least twenty minutes before carving and serving

Eating And Storage Tips

I find myself doing something like a mini pork loin joint as it gives me enough for a few days leftovers but it means I have only had to cook once and with that it feels a lot less effortsome as it speeds up the following days. It works well in sandwiches, curry and so much more though it does lend itself better to things with added moisture or sauce because of it then having cooled and the meat structures changing slightly.

When I freshly cooked the pork I sliced some up and put it on top of a noodle/ramen type dish (recipe) but you could easily do this with your leftovers too.

If you have leftovers they can stay in a sealed container for two to three days after cooking. You shouldn’t need to reheat it and it will still be safe to eat but personally if the leftovers get to three days after cooking I would use them in something that does require it to be fully reheated, rather than in a sandwich, but that is personal preference.