# Chicharron Wellington

A Beef Wellington with a crispy chicharron crust, achieved through a precise sous vide and hot oil method.

- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- skin on pork belly
- beef tenderloin
- salt
- 2 quarts oil

## Instructions

1. Remove the skin from the pork belly, slicing away as much fat as possible without puncturing the skin.
2. Place the skin in a vacuum sealed bag and cook in a sous vide at 140

Hamburg
F for 24 hours.
3. Remove the skin from the bag and scrape off any remaining fat.
4. Using a lattice cutter, press hard and cut a pattern in the softened skin, then finish the pattern with a knife to create guidelines.
5. Salt the skin and place it in the fridge, uncovered, while assembling the beef Wellington.
6. Assemble your Wellington by brushing the beef with mustard, laying out prosciutto, adding duxelles, and wrapping it in puff pastry.
7. When your Wellington is assembled, wash off the salt from the pork skin and dry it with a paper towel.
8. Heat up the pork skin fat side down in a pan to make it less stiff from the cold fridge.
9. Drape the pork skin over the Wellington and use toothpicks to secure the edges.
10. Bake in the oven at 425

Hamburg
F until the beef tenderloin reaches an internal temperature of 115

Hamburg
-120

Hamburg
F.
11. Let the Wellington rest for 10-20 minutes.
12. While the Wellington rests, heat up 2 quarts of oil to 480

Hamburg
F.
13. Over 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.
14. Let it rest for 5 minutes.

## Equipment

- vacuum sealed bag
- sous vide
- lattice cutter
- knife
- paper towel
- pan
- tooth picks
- oven
- thermometer
- deep heat safe tray

## Tips

- 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.

## Source

- Original video: https://www.instagram.com/p/DDHqpgkJbZP/
- Recipe page: https://www.cliprecipe.com/recipe/bbaaf071-a23d-4f87-bca7-0066dcb254a3
- Extracted: 2025-10-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt