Prep the pork: This step is important, so don't skip it! Bring out the pork half an hour from the fridge before you cook it. Unroll the pork and score the rind with a sharp knife a few times without cutting into the flesh. Sprinkle the rind with ½ Tablespoon coarse salt, ensuring all the surface is covered, and cover immediately with a kitchen paper towel.Set it aside until you are ready to air-fry the pork. Doing this process above will not only bring the meat to room temperature but will help draw the moisture from the pork, which will enhance your getting a better crackling.If you have time, place the salted pork in the fridge for up to 24 hours uncovered.

Preheat the air fryer to 400F/200C for 5 minutes.

Season the flesh: Flip the pork on a flat plate (the flesh side facing you). Drizzle olive oil on the pork, followed by salt and black pepper, sage and garlic granules. Rub the seasoning into the nooks and crannies of the meat.

Season the pork skin: Flip the pork (skin side facing you), drizzle with olive oil and rub it on the skin. Sprinkle the sea salt all over the pork's skin, ensuring no part is left out.

Air fry: Carefully place the seasoned pork into the air fryer basket. Cook at 320F/160C for 50 minutes. Increase the heat of the air fryer to 400F/200C for 15-30 minutes or until the internal temperature of the pork reaches 155F - 160F.

If the crackling is not crispy to your liking after this time, Remove it from the pork meat (not to overcook the pork). Return the crackling to the air fryer and cook for another 5 minutes or until crispy to your liking.

Rest the pork for at least 15-20 minutes before carving it. Serve and enjoy