Chicharron Wellington

Name: Chicharron Wellington
Cuisine: British
Ingredients: skin on pork belly; beef tenderloin; salt; 2 quarts oil

Serves 1

Serves 1

Directions

1Remove the skin from the pork belly, slicing away as much fat as possible without puncturing the skin.
2Place the skin in a vacuum sealed bag and cook in a sous vide at 140 Hamburg F for 24 hours.
3Remove the skin from the bag and scrape off any remaining fat.
4Using a lattice cutter, press hard and cut a pattern in the softened skin, then finish the pattern with a knife to create guidelines.
5Salt the skin and place it in the fridge, uncovered, while assembling the beef Wellington.
6Assemble your Wellington by brushing the beef with mustard, laying out prosciutto, adding duxelles, and wrapping it in puff pastry.
7When your Wellington is assembled, wash off the salt from the pork skin and dry it with a paper towel.
8Heat up the pork skin fat side down in a pan to make it less stiff from the cold fridge.
9Drape the pork skin over the Wellington and use toothpicks to secure the edges.
10Bake in the oven at 425 Hamburg F until the beef tenderloin reaches an internal temperature of 115 Hamburg -120 Hamburg F.
11Let the Wellington rest for 10-20 minutes.
12While the Wellington rests, heat up 2 quarts of oil to 480 Hamburg F.
13Over a deep, heat-safe tray, slowly pour the hot oil over the pork skin to make it puff up and get crispy, going over it a few times to ensure crispiness.
14Let it rest for 5 minutes.

vacuum sealed bagsous videlattice cutterknifepaper towelpantooth picksoventhermometerdeep heat safe tray

Do not overcook your beef. Use a thermometer to ensure it's always perfect.
Heat up the pork skin fat side down in a pan to make it less stiff from the cold fridge.
After pouring hot oil, go over the skin a few times to ensure it has bubbled and is crispy all the way through.

Serves 1

Serves 1

1Remove the skin from the pork belly, slicing away as much fat as possible without puncturing the skin.
2Place the skin in a vacuum sealed bag and cook in a sous vide at 140 Hamburg F for 24 hours.
3Remove the skin from the bag and scrape off any remaining fat.
4Using a lattice cutter, press hard and cut a pattern in the softened skin, then finish the pattern with a knife to create guidelines.
5Salt the skin and place it in the fridge, uncovered, while assembling the beef Wellington.
6Assemble your Wellington by brushing the beef with mustard, laying out prosciutto, adding duxelles, and wrapping it in puff pastry.
7When your Wellington is assembled, wash off the salt from the pork skin and dry it with a paper towel.
8Heat up the pork skin fat side down in a pan to make it less stiff from the cold fridge.
9Drape the pork skin over the Wellington and use toothpicks to secure the edges.
10Bake in the oven at 425 Hamburg F until the beef tenderloin reaches an internal temperature of 115 Hamburg -120 Hamburg F.
11Let the Wellington rest for 10-20 minutes.
12While the Wellington rests, heat up 2 quarts of oil to 480 Hamburg F.
13Over a deep, heat-safe tray, slowly pour the hot oil over the pork skin to make it puff up and get crispy, going over it a few times to ensure crispiness.
14Let it rest for 5 minutes.

vacuum sealed bagsous videlattice cutterknifepaper towelpantooth picksoventhermometerdeep heat safe tray

Do not overcook your beef. Use a thermometer to ensure it's always perfect.
Heat up the pork skin fat side down in a pan to make it less stiff from the cold fridge.
After pouring hot oil, go over the skin a few times to ensure it has bubbled and is crispy all the way through.