Crispy, caramelised, and irresistibly simple
There’s something deeply satisfying about pork rashers — that lovely balance of crisp, golden fat and tender, juicy meat. These air fryer pork rashers have become one of my go-to comfort meals. They need just a handful of pantry ingredients and very little effort, yet they come out tasting like you’ve spent hours tending to them.
The best part? You can cook the tenderstem and baby leeks in the same air fryer before doing the rashers — a quick roast in the basket, then straight onto a plate while the meat cooks. It saves time and dishes, which always feels like a small victory.
A touch of sweetness from the sugar substitute helps the edges caramelise beautifully, while garlic and smoked paprika bring warmth and depth. A squeeze of lemon or lime right before serving brightens everything up beautifully and ties the flavours together.
This recipe was born out of pure curiosity one day — I had a few pork rashers in the fridge and wondered what would happen in the air fryer. The result? Perfection. It’s now one of my favourite “quick wins” in the kitchen: simple, flavourful, and exactly the kind of food that makes me love cooking keto.
If your rashers are thick-cut, you may need to cook them a few minutes longer for that perfect crispness. Air fryers vary, so use the 20-minute mark as a guide and keep an eye on them near the end.
Air Fryer Pork Rashers
Crispy, golden pork rashers made effortlessly in the air fryer — simple, delicious, keto-friendly, and ready in minutes.
Ingredients
- 500 g pork rashers, cut into pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 tsp erythritol
- salt and black pepper, to taste
Instructions
Place the pork rashers into a mixing bowl and drizzle with olive oil.
Add the garlic powder, paprika, sugar substitute, salt, and pepper. Toss well to coat evenly.
Preheat your air fryer to 200°C.
Arrange the rashers in a single layer in the basket or on a baking pan. I use a liner to catch the fat. My air-fryer is quite small, so I have to make this in two batches.
Cook for 20 minutes, turning halfway through, until golden and crisp.
Serve and enjoy!
Notes
Serves: 2
Nutrition (per serving): 635 kcal | 60.2 g fat | 2.4 g net carbs | 0.3 g fibre | 21.5 g protein