By Ben Kat
BenKat’s Pork Loin Crackling Roast and Duck Fat Roast Potatoes
13 steps
Prep:10minCook:50min
Serve with roasted potatoes, broccolini, Yorkshire puddings, gravy and apple sauce. Pair with Pinot Noir
Updated at: Sat, 11 Jul 2026 00:44:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
55
High
Nutrition per serving
Calories1126 kcal (56%)
Total Fat39.6 g (57%)
Carbs77.2 g (30%)
Sugars27 g (30%)
Protein47.8 g (96%)
Sodium3178.6 mg (159%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Potatoes
Wine Pairing
To serve
Instructions
Step 1
Dry the pork skin with a paper towel
Step 2
Score the skin with a sharp knife
Step 3
Rub with oil and salt really well
Step 4
Add pork to the air fryer, skin side down, for 10 mins at 200*
Step 5
Turn pork over and keep cooking for 20 mins at 200*
Step 6
Cook for a further 20 mins at 180*
Step 7
Finally, meat should be tender on the inside and crackling crunchy on the outside, with an internal temperature of 75-80 degrees celsius.
Duck Fat Roast Potatoes
Step 8
Peel then chug the potatoes at angles so they are the same size, then boil them with thyme, rosemary and garlic
Step 9
Meanwhile heat the duck fat in a roasting pan in the oven at 190 Celsius
Step 10
Once the potatoes are starting to split, take them out and spread them on a wire rack to cool for 10 minutes
Step 11
Put them into a mixing bowl and add freshly cracked black pepper, then gently toss to make fluffy edges
Step 12
Remove the duck fat roasting pan from the oven, tip in the potatoes, then return to the oven at 190 Celsius for 10 minutes
Step 13
After 10 minutes, rotate all the potatoes. Repeat this step until the potatoes are nice and crispy on the outside and fluffy in the middle.
Notes
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