Glazed Pork Satays


  • 1 tsp kosher salt
  • This little goat went to Hong Kong sauce
  • 75 g blueberries
  • This little goat went to New York everything crunch
  • Cilantro as needed
  • Mint leaves as needed
  • 420 g white rice, steamed
  • Butter lettuce leaves as needed
  • 225 g pork shoulder, boneless
  • 290 g mayonnaise
  • Freeze a portion of pork boneless shoulder for about 20 Minutes, just long enough to firm up and make it easier to slice.
  • With a sharp knife, slice into long, thin pieces approximately ¼ thick by 4 inches long. Cut into 1-1.5 inch wide strips.
  • Ribbon the slices of meat onto the skewers, covering 2/3 of the skewer.
  • Season well with salt and coat both sides lightly with Hong Kong sauce.
  • Set the Vortex to Air Fry and set the temperature to 400°F for 6 Minutes.
  • When vortex is pre-heated, the unit will beep and read Add Food.
  • Place pork skewers in and flip them over when the unit beeps and reads Turn Food.
  • While the pork is cooking, toss blueberries and 2 tsp of Hong Kong Sauce in a small bowl, coating the blueberries.
  • 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.
  • 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.
  • 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.
  • Served with steamed white rice, sprinkled with New York Everything Crunch and topped with fresh herbs and optional sliced chilies for some added spice.
Previous Next