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Air Fryer Char Siu Wellington

Air Fryer Char Siu Wellington. East meets West in one bite. Here's a recipe for a classic Cantonese-style dish. No food coloring is used and can be done in an air fryer!
5 from 98 votes
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Course: Main Course
Cuisine: American, Chinese

Ingredients

  • 2.5-3 pound pork shoulder or pork butt

Marinade

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

Duxelles

  • 2 large shallots
  • ¼ pound shiitake mushrooms soaked in hot water and stems removed
  • 1 tablespoon unsalted butter
  • Salt
  • Pepper

Assembly

  • 1 sheet (17.3 oz. package) frozen puff pastry thawed
  • 8 ounces prosciutto slices
  • 1 large egg yolk
  • Salt

Gravy

  • 2 cups mushroom chicken broth
  • 2 cloves garlic minced
  • 2 tablespoons unssalted butter
  • 3 tablespoons all-purpose flour
  • Salt

Instructions

Air Fryer Char Siu

  • Combine the ingredients for the marinade in a bowl. Reserve about 2 tablespoons of the marinade and set it aside. Rub the pork with the rest of the marinade in a Ziploc bag. Close it and refrigerate overnight or at least 8 hours. The pork can also stay marinated longer for 2 days. Make sure they are evenly coated with the marinade
  • Preheat the air fryer to 400F
  • Baste the top of pork with the reserved marinade. Spray some cooking oil on the pork, then air fry at 400°F for 8 minutes. After 8 minutes, flip the pork over and repeat this step. (Note that you may need to adjust the time based on the size and thickness of your pork. You may remove your basket after 5 minutes on each side to test the doneness of the pork and avoid overcooking.)
  • Baste the top of each pork with 1-2 tsp of honey then air fry at 400°F for 2 minutes. Flip the pork over and repeat this step.
  • Remove char siu from the basket immediately and allow it to rest for a few minutes! At this point, you can enjoy char siu over rice or noodles.

Duxelles

  • In a food processor, pulse mushrooms and shallots until finely chopped
  • To the skillet, add butter and melt over medium heat. Add mushroommixture and cook for 3-5 minutes. Season with salt and pepper, then let it cool

Assembly

  • Place plastic wrap down on a work surface, make sure it’s large enoughto cover the char siu. Lay overlapping strips of prosciutto on the plasticthat’s big enough to cover the whole char siu. Spread a layer of the mushroomsevenly and thinly over the prosciutto, then place the char siu. Roll char siu into the prosciutto-mushroom mixture with plastic wrap and tuck ends. Tie theends of the plastic wrap together to hold the shape. Place in the refrigeratorfor 15 minutes
  • Place a new layer of plastic wrap on the work surface and lay a sheet ofpuff pastry and roll it into a rectangle that will cover the char siu. Unwrapthe char siu onto the puff pastry, then tightly roll, wrapping until the endsmeet. Cut off any extra puff pastry. Chill it in the refrigerator for 15minutes
  • Preheat the air fryer to 350°F
  • Place the wrapped Wellington in the air fryer tray. Brush the surface with egg yolk. Score the surface of the chilled Wellington to allow steam to escape from the pastry during cooking
  • Cook in the air fryer for 30 minutes or until the puff pastry is a darkgolden brown. Remove, and leave it to rest for 10 minutes before serving

Gravy

  • Melt the butter in a saucepan over medium-high heat. Add the flour andcook for 1 minute. Slowly whisk in the stock until smooth and bring to a boil.Reduce to a simmer and cook, whisking, until smooth and thick, about 1 minute.Add salt to taste. Remove from heat and serve over char siu Wellington