Merging culinary traditions can be magical; this Char Siu Wellington proves it with every bite. Smoky-sweet Chinese barbecue pork meets buttery, flaky puff pastry in a fusion of textures and flavors.
It’s the perfect blend of British comfort and Cantonese boldness. Inspired by Lunar New Year celebrations, this dish honors tradition while adding a show-stopping twist that surprises and delights.
The magic is in the details—tender, caramelized pork marinated in hoisin, soy, and five-spice, paired with savory mushroom duxelles that balance the char siu’s sweetness. When wrapped in golden pastry, it’s as visually stunning as it is delicious.
Fusion dishes like this are trending because they redefine comfort food while introducing global flavors. Perfect for a holiday spread or an impressive date night, this dish guarantees compliments, second helpings, and plenty of recipe requests.
Why I Love This Recipe (And You Will Too)
- It’s a Showstopper: The golden pastry crust and glossy, marinated pork inside make this dish look straight out of a fine-dining menu. Every time I serve it, someone inevitably asks, “Did you really make this?”
- A Perfect Blend of Sweet and Savory: That irresistible balance of caramelized char siu and earthy mushrooms will have your taste buds dancing.
- Customizable for Any Occasion: I’ve made this for family dinners and festive gatherings alike. You can even swap out the pork for duck or tofu for a vegetarian spin!
- Make-Ahead Magic: The filling can be prepped in advance, giving you more time to relax before impressing your guests.
- A Fun Fusion Experiment: If you love exploring food cultures, this dish lets you do just that—without feeling intimidating.
Char Siu Wellington Recipe
Equipment
- Mixing Bowl
- Whisk
- Ziplock Freezer Bag
- Roasting Tray
- Small Saucepan
- Basting Brush
Ingredients
- 2 500 g pork tenderloin strips
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 3 tablespoons hoisin sauce
- 1½ tablespoons soy sauce
- 1 teaspoon Chinese five spice
- 1 tablespoon oyster sauce
- 2 cloves garlic minced
- 2 cm ginger minced
- 3 tablespoons honey
Instructions
- In a bowl, whisk all ingredients (except pork) to combine the marinade.
- Place pork in a ziplock bag, pour over the marinade, coat well, and refrigerate for at least 3 hours or overnight.
- Remove pork from the fridge to reach room temperature while preheating the oven to 180°C (356°F).
- Set a roasting rack in a tray with boiling water underneath (not touching the meat) and place pork on the rack.
- Simmer leftover marinade with honey in a saucepan for 5 minutes to make a glaze.
- Roast pork for 30 minutes, basting with the glaze every 10 minutes.
- Switch the oven to grill on high heat and grill pork for 12–15 minutes, basting every 3–5 minutes until caramelized. Let rest 10 minutes before slicing.
