Glazed Pork Satays

INSTRUCTIONS

1. Freeze a portion of pork boneless shoulder for about 20 Minutes, just long enough to firm up and make it easier to slice.
2. With a sharp knife, slice into long, thin pieces approximately ¼ thick by 4 inches long. Cut into 1-1.5 inch wide strips.
3. Ribbon the slices of meat onto the skewers, covering 2/3 of the skewer.
4. Season well with salt and coat both sides lightly with Hong Kong sauce.
5. Set the Vortex to Air Fry and set the temperature to 400°F for 6 Minutes.
6. When vortex is pre-heated, the unit will beep and read Add Food.
7. Place pork skewers in and flip them over when the unit beeps and reads Turn Food.
8. While the pork is cooking, toss blueberries and 2 tsp of Hong Kong Sauce in a small bowl, coating the blueberries.
9. In another small bowl, make the Hong Kong dipping sauce by whisking 1 cup mayonnaise and 2 tsp of Hong Kong sauce together until completely incorporated.
10. When flipping the satays at the halfway point, pour the blueberry sauce mixture over top of the skewers and continue cooking to blister the blueberries.
11. On a serving plate, spoon Hong Kong dipping sauce on top of the plate and place pork satays on top. Make sure to spoon blueberries on top of the meat.
12. Served with steamed white rice, sprinkled with New York Everything Crunch and topped with fresh herbs and optional sliced chilies for some added spice.