Pork Loin skin on

Pork Loin skin on Joint 1 kilo / หมูสันนอกติดหนัง

Our Boneless Pork Loin Joint are handpicked for its exceptional quality; this succulent cut of pork offers the perfect balance of tenderness and flavour.
The rind is lovingly left on, ensuring that perfect crackling that adds a delightful crunch to your meal.
Whether you're planning a Sunday roast, a holiday feast, or a special family dinner, our Boneless Pork Loin Joint is the ideal choice. 

Why Choose Our Pork loin joint?

Perfect for both traditional Sunday roasts and special occasion feasts
Produces great crackling, adding a delightful crunch and savoury flavour
Exceptional quality pork

Cooking instructions Step-by-step instructions  air fryer

Prepare the pork. For the best results, start the day before. Unwrap the pork and pat the skin completely dry with paper towels. Place it uncovered on a plate in the refrigerator overnight to allow the skin to dry out. If cooking the same day, let it sit uncovered for at least one hour.

Score the skin. Use a very sharp knife to score the pork skin in a diamond pattern, taking care not to cut into the meat. If your butcher has already scored it, you may want to deepen the cuts for more even crackling.

Season the roast. Remove the pork from the fridge 30–60 minutes before cooking. Rub the olive oil all over the skin and meat. Next, generously rub the sea salt into the scored skin, ensuring it gets into all the cuts. Add black pepper or other seasonings if desired.

Preheat the air fryer. Preheat your air fryer to 200–210°C (400–410°F).

Cook at high heat for crackling. Place the pork loin skin-side up in the air fryer basket. Cook at the high temperature for 20–30 minutes, or until the skin has begun to turn golden and form crispy crackling.

Reduce heat to finish cooking. Reduce the air fryer temperature to 160–180°C (325–350°F). Continue cooking for another 40–50 minutes, or about 20–25 minutes per 500g (1 lb), until the pork is cooked through.

Check for doneness. The internal temperature of the pork should reach at least 63°C (145°F) for medium-well, measured at the thickest part.

Boost the crackling (optional). If the crackling is not as crisp as you'd like after the cooking time, you can carefully remove the pork loin and cover the meat to keep it warm. Return the skin to the air fryer and cook at a higher temperature, such as 220°C (425°F), for another 5–10 minutes until it becomes extra-crispy.

Rest the pork. Transfer the cooked pork loin to a cutting board, cover it loosely with foil, and let it rest for at least 10–20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist roast.

No allergens present
Please note: this item is not subject to VAT