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Char Siu Wellington

Ingredients

• MARINADE
• 5
• garlic cloves, thinly sliced
• ½
• cup hoisin sauce
• ½
• cup light brown sugar
• ¼
• cup honey
• ¼
• cup Shaoxing wine (Chinese rice wine) or medium-dry sherry
• ¼
• cup soy sauce
• 2
• tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2
• tsp. five-spice powder
• 2
• tsp. toasted sesame oil
• 1
• tsp. freshly ground white or black pepper
• ½
• tsp. red food coloring (optional)
• 1
• 3¾–4-lb. boneless pork loin
• DUXELLES
• 1
• large shallot, coarsely chopped
• 3
• garlic cloves
• 1
• lb. shiitake mushrooms, stems removed
• ½
• cup (packed) cilantro leaves with tender stems
• 1
• Tbsp. grapeseed oil or vegetable oil
• ½
• cup Shaoxing wine (Chinese rice wine) or medium-dry sherry
• Kosher salt, freshly ground pepper
• ASSEMBLY
• 2
• Tbsp. all-purpose flour, plus more for dusting
• 2
• sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
• 8
• oz. prosciutto, thinly sliced
• 1
• large egg, beaten to blend
• Flaky sea salt
• 2
• Tbsp. unsalted butter
• 1
• cup low-sodium chicken broth
• Cilantro leaves with tender stems (for serving)

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