If you don’t own a sous vide machine like the Anova yet, you need to go out and get one. Like right now. And then get some pork belly. And make these crispy pork belly sandwiches with white cheddar and roasted garlic cilantro aioli. You won’t regret it!

Okay I’m not one to brag, you guys. But I just can’t get over how crispy and amazing this pork belly is. Deliciously tender on the inside, and super crunchy and crispy on the outside: and I owe it all to the Anova Precision Cooker that my fiancé bought me as a birthday gift last year.  This machine is an incredibly affordable at-home immersion circulator that is a great option for the at-home cook who wants to sous vide like a pro. And believe me, as technical and intimidating as the term “sous vide” sounds, it definitely is not difficult at all!

In fact, I’d argue it makes cooking meat simpler because by starting your meat hours in advance, this is one less “component” of your meal that you have to worry about while you’re prepping for dinner. This method is great for the home cook who wants delicious gourmet-quality dishes on their dinner table, but doesn’t have as much time at the end of a busy work day.  Start your sous vide in the morning and come home to a delicious-smelling house with dinner almost ready!

I plan on doing a full review of the Anova in the future, but for now I would definitely recommend this item to any home cook looking to enter the world of “sous vide” who doesn’t have a ton of money to invest in a new product. This is a very affordable option that turns any pot or container you have in your kitchen into an immersion circulation system. The idea behind sous vide is that your meat is cooked in a sealed bag placed inside a temperature-controlled water bath that allows it to cook low and slow while all of the juices are retained in the bag. This gives you the ability to cook your meat to precision and allows for a pretty precise “repeatability factor” in that you can use the same amount of meat, cooked for the same amount of time, at the same temperature and end up with a consistently delicious product each time. I love it!

We literally don’t cook our steaks any other way now (more on that to come!). I also find it important to note that you can finish off your meat in a variety of different ways, for example you can grill it, sauté it, or (like in this case) broil it.

These sandwiches are then finished off with white cheddar, tomatoes, greens, and one of my favorite aioli’s I’ve developed to date: a roasted garlic and cilantro aioli. If you aren’t roasting garlic for like every dish you make, you aren’t living. 😀

Related: Sautéed Shrimp Rolls

Don’t miss any awesome sandwich recipes! Subscribe to my email list to get periodic updates on the new recipes posted here!

[optin-cat id=”1965″]

aioli cilantro crispy pork crispy pork belly crispy pork belly sandwiches crispy sandwiches pork belly pork belly sandwich roasted garlic sandwiches sous vide white cheddar