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Air Fryer Char Siu Wellington (Easy Chinese Fusion Recipe)

Make this Char Siu Wellington with flaky puff pastry, juicy homemade char siu, and mushrooms, all cooked in the air fryer. A delicious East Meets West fusion dinner.
5 from 98 votes
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Course: Main Course
Cuisine: American, Chinese

Ingredients

Char Siu

  • 2½ to 3 pounds pork shoulder Boston butt

Marinade

  • 2 tablespoons hoisin sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey divided
  • 1½ tablespoons brown sugar
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sesame oil
  • 1 teaspoon Chinese five-spice powder
  • 3 garlic cloves minced

Mushroom Duxelles

  • 8 ounces shiitake mushrooms stems removed
  • 2 large shallots
  • 1 tablespoon unsalted butter
  • Salt and black pepper

Assembly

  • 1 sheet puff pastry thawed
  • 8 ounces prosciutto
  • 1 egg yolk beaten
  • Cantonese Mushroom Gravy
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1 small shallot finely minced
  • 2 cups chicken or mushroom stock
  • 1 tablespoon light soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Freshly ground black pepper

Instructions

Marinate the Pork

  • In a medium bowl, whisk together the hoisin sauce, soy sauce, 1 tablespoon honey, brown sugar, Shaoxing wine, sesame oil, Chinese five-spice powder, and garlic.
  • Reserve about 2 tablespoons of the marinade.
  • Place the pork in a large zip-top bag or shallow dish and coat evenly with the remaining marinade.
  • Cover and refrigerate for at least 8 hours or up to 48 hours.

Cook the Char Siu

  • Preheat the air fryer to 400°F (200°C).
  • Brush the pork with the reserved marinade and lightly spray with cooking oil.
  • Air fry for 8 minutes.
  • Flip, brush with more reserved marinade, and cook another 8 minutes.
  • Brush both sides with the remaining honey and cook 2 minutes per side, or until caramelized and the internal temperature reaches 145°F (63°C).
  • Transfer to a cutting board and allow the pork to cool completely.

Make the Mushroom Duxelles

  • Pulse the mushrooms and shallots in a food processor until finely chopped.
  • Melt the butter in a skillet over medium heat.
  • Cook the mushroom mixture for 8 to 10 minutes, stirring occasionally, until most of the moisture has evaporated.
  • Season with salt and pepper.
  • Allow to cool completely.

Assemble the Wellington

  • Lay a large sheet of plastic wrap on your work surface.
  • Arrange the prosciutto in a slightly overlapping rectangle.
  • Spread the mushroom duxelles evenly over the prosciutto.
  • Place the cooled char siu in the center.
  • Using the plastic wrap, tightly roll everything into a log.
  • Twist both ends of the plastic wrap and refrigerate for 15 minutes.
  • Roll the puff pastry into a rectangle large enough to wrap around the pork.
  • Remove the plastic wrap and place the pork onto the pastry.
  • Wrap tightly, trimming away any excess pastry.
  • Seal the seams with a little beaten egg.
  • Refrigerate for another 15 to 20 minutes.

Air Fry the Wellington

  • Preheat the air fryer to 350°F (175°C).
  • Brush the pastry with egg yolk.
  • Using a sharp knife, lightly score the top without cutting all the way through.
  • Air fry for 28 to 35 minutes, or until the pastry is deep golden brown.
  • If the pastry browns too quickly, loosely cover it with foil during the final few minutes.
  • Allow the Wellington to rest for 10 to 15 minutes before slicing.

Make the Cantonese Mushroom Gravy

  • Melt the butter in a small saucepan over medium heat.
  • Add the shallot and garlic, cooking for about 2 minutes until softened and fragrant.
  • Pour in the chicken stock, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and black pepper.
  • Bring to a gentle simmer.
  • Stir in the cornstarch slurry and cook for another 1 to 2 minutes, stirring constantly, until the gravy lightly coats the back of a spoon.
  • Taste and adjust the seasoning if needed.
  • Serve warm alongside sliced Char Siu Wellington.

Notes

Make Ahead
- Marinate the pork up to 2 days ahead.
- The assembled Wellington can be refrigerated overnight before cooking.
 
Cooling is Important
Allow both the char siu and mushroom duxelles to cool completely before wrapping to prevent the puff pastry from becoming soggy.
 
Storage
Store leftovers in an airtight container in the refrigerator for up to **4 days**.
Reheat in a **350°F air fryer for 5 to 7 minutes** to crisp the pastry before serving