[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Score the skin of the pork into the fat, but take care not to pierce through to the meat

Pat it dry with a paper towel then coat in a thick layer of salt. Set it aside for 15 mins then use a paper towel to dry it well

Preheat the air fryer to 160°C

Coat the meat with any flavourings and with oil. Keep the skin as dry as possible. Add some oil and a generous layer of salt to the skin

Line the air fryer with baking paper if desired and add the pork, skin-side up

Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through

Allow it to rest for 10 mins before carving[/vc_column_text][/vc_column][/vc_row]