Air Fryer Char Sui Wellington

How to Make It

1. Combine the brown sugar, honey, hoisin, soy sauce, five-spice powder, sesame oil, Shaoxing rice wine, and garlic in a bowl and stir or whisk well. Reserve about 2 tablespoons of the marinade and set it aside. Rub the pork with the remaining marinade in a plastic bag. Seal the bag and refrigerate overnight, or at least 8 hours. The pork can also be marinated for up to 2 days. Make sure the pork is evenly coated with the marinade.
2. Preheat the air fryer to 400°F.
3. Remove the pork from the plastic bag and arrange in the air fryer basket. Baste the top of pork with the reserved marinade. Spray some cooking oil on the pork, then air fry for 8 minutes. After 8 minutes, flip the pork and cook for an additional 8 minutes. (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.)
4. Baste the top of each piece of pork with 1-2 tsp of honey. Air fry at 400°F for 2 minutes. Flip the pork over and cook for an additional 2 minutes.
5. Remove the 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.
6. In a food processor, pulse the mushrooms and shallots until finely chopped.
7. Place the butter in a large skillet and melt over medium heat. Add mushroom mixture and cook for 3-5 minutes. Season with salt and pepper, then let cool.
8. Place plastic wrap on a work surface, making sure it’s large enough to cover the char siu. Lay overlapping strips of prosciutto on the plastic that’s big enough to cover the whole char siu. Spread a layer of the mushroom mixture evenly and thinly over the prosciutto, then place the char siu in the center. Roll char siu into the prosciutto-mushroom mixture with plastic wrap and tuck ends. Tie the ends of the plastic wrap together to hold the shape. Place in the refrigerator for 15 minutes.
9. Place a new layer of plastic wrap on the work surface and top with a sheet of puff pastry. Roll it into a rectangle that will cover the char siu. Unwrap the char siu and place in the center of the puff pastry, then tightly roll, wrapping until the ends meet. Cut off any extra puff pastry. Chill in the refrigerator for 15 minutes.
10. Preheat the air fryer to 350°F.
11. 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.
12. Cook in the air fryer for 30 minutes, or until the puff pastry is a dark golden brown. Remove, and let it rest for 10 minutes before serving.
13. Melt the butter in a saucepan over medium-high heat. Add the flour and cook 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.