Glazed Pork Satays

By: Stephanie Izard

Glazed Pork Satays
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
15-30 min, 4 servings, air fry, air fryer recipe, as needed, berries, blueberries, boneless, cook 6 min, dinner, grains, instant vortex, instant vortex air fryer, instant vortex dual basket air fryer, kosher salt, leaves as needed, mayonnaise, medium, pork, pork shoulder, prep 20 min, rice, sauce, skewer, steamed, Stephanie Izard, this little goat went to hong kong sauce, this little goat went to new york everything crunch, white rice

prep icon Prep Time
20 min
cook icon Cook Time
6 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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.
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