1514
ROAST PORK LOIN WITH CRACKLING
SERVES: 4
PREPARATION TIME: 15 minutes (Overnight)
COOKING TIME: 1 hour 20 minutes
MODE: Air Fry and Bake
INGREDIENTS:
1kg pork loin roast
2 tsp white vinegar
1 Tbsp olive oil, plus extra for the rind
1 Tbsp finely chopped sage, thyme or rosemary leaves
1 clove garlic, peeled and roughly chopped
2 tsp salt flakes
1 tsp ground fennel seeds
½ tsp ground black pepper
METHOD:
1. Pat the pork dry with paper towel. Using a small sharp knife, score the skin in long
parallel cuts about 5mm apart, being careful not to cut into the meat. Rub the skin with
the vinegar. If time permits, refrigerate uncovered for 1 hour, or overnight if possible.
2. Combine the oil, herbs, garlic, 1 teaspoon of salt, fennel and pepper. Rub all
over the meat, but not the skin. Cut a piece of foil large enough to wrap the
pork. Place the pork in the centre, skin facing up. Brush the skin with oil and
rub in the remaining salt. Wrap the foil to cover the meat, but not the skin.
3. Sit the pork on the air fry rack and slide into the middle shelf of the unit. Insert the
drip tray on the bottom shelf. Air-fry for 30 minutes, or until the crackling is golden
and crisp all over. Rotate the air fry rack during cooking, for even browning.
4. Turn the top dial to the Bake function and set the temperature to 190°C. Roast for 50
minutes – 1 hour, or until the pork is cooked through. To test, insert a meat thermometer
into the thickest part of the meat. The temperature should read 63°C or above.
Otherwise, pierce pork with skewer. If the juices run clear, the pork is likely cooked.
CHUNKY EGGPLANT FRIES
SERVES: 4 (As a side)
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
MODE: Air Fry
INGREDIENTS:
1 medium (350g) eggplant
2 medium eggs
1 cup panko breadcrumbs
2/3 cup plain all-purpose flour
Salt flakes and ground pepper to taste
METHOD:
1. Trim the top off the eggplant and discard. Slice the eggplant lengthways into 1.5cm
thick slices. Cut each slice into 1.5cm batons, then cut each of these batons in half
across the middle. You should have around 36 pieces, each around 6cm long.
2. Place the eggs, breadcrumbs and flour in three separate bowls. Whisk the eggs
with a tablespoon of water and season the flour with salt and pepper.
3. Dip each eggplant piece in egg, then dredge in flour to coat well. Dip in egg once
more, then coat evenly in breadcrumbs. Repeat with all the eggplant chips.
4. Transfer to the air fry rack and slide into the middle shelf of Air Fryer Oven.
Air-fry for 15 minutes, turning the chips and the rack for even cooking.
5. When deep golden brown all over, remove eggplant chips from the Air Fryer Oven
and season with extra salt and pepper if desired. Serve with a dipping sauce.
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