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Pork and Freekeh Bowl Recipe

This is a nice and simple recipe that is quick to put together. It's on the healthy side of the spectrum and still packs a flavor punch. It combines tender pork chops with sautéed vegetables over a bed of Freekeh with a soy-ginger sauce.

Sous vide pork freekeh bowl 2

This recipe came about because earlier this month I was at my parents house to give my Mom some food photography lessons.

Shooting.jpeg

She's been hoping to help out with some of the recipe testing and food photography for future recipes. To get her up to speed with the process, I wanted to give her a crash course in plating and shooting food. I came up with this recipe for us to photograph because it has so many colors and texture, and is super fast to put together!

We sous vided the pork chops at 140°F (60°C) for about 5 hours. Normally I'd pull them after 2 to 3 hours but we got distracted catching up at lunch. They were a little on dry side of "perfect", but still really good conisdering we cooked them twice as long as usual...one of the big benefits of sous vide!

I really like the flavor and texture of freekeh, but you can use rice, quinoa, farro or any other grains you like. Or even cauliflower rice if you want to go all veggie! You can cook the Freekeh using sous vide or on the stove. For sous vide I combine 1/2 cup frekneh and 3/4 cups water in a 1/2-pint Mason jar and cook it for about 20 minutes at 185°F (85°C). You can learn more about how to sous vide grains.

I prefer to sauté the vegetables but you can steam, blanch, roast, or even grill them. Whatever is easiest for you! And honestly, sometimes I just use whatever left over vegetables are in my fridge.

Sous vide pork freekeh bowl 3

The sauce is one of my favorites! It's a flavorful combination of many ingredients from Asian cuisines all blended together, with the ginger being the star of the show. It's an effective way to add depth to a grain bowl.

And PS - if you enjoy these photos, they were all taken by my mother! She's a quick learner!

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Sous vide pork freekeh bowl

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Pork and Freekeh Bowl Recipe

  • Published: March 28, 2018
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Sous Vide Pork and Freekeh Bowl

Sous vide pork freekeh bowl 4

  • For the Pork Chops

  • 1 pound pork chops (450 grams)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

  • For the Ginger Sauce

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons minced ginger
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, roughly chopped
  • 1/8 teaspoon cayenne pepper powder, or red pepper flakes

  • To Assemble

  • 2 cups cooked freekeh
  • 2 cups mixed sautéed vegetables, I prefer squash, carrots, broccoli, and bell pepper
  • Fresh parsley

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous vide pork freekeh bowl 8

Cooking Instructions for Sous Vide Pork and Freekeh Bowl

For the Pork Chops

Preheat a water bath to 140°F (60°C).

Mix together the spices in a bowl. Lightly salt and pepper the pork chop then sprinkle with the spices. Place in a sous vide bag then seal the bag and cook for 2 to 3 hours, until heated through or pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Ginger Sauce

Place all the ingredients in a blender or food processor and process until smooth. Salt and pepper to taste.

To Assemble

Remove the cooked pork chops from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the pork into bite-sized pieces or slices.

Place the freekeh in a bowl and top with the pork. Add the sautéed vegetables and parsley, then serve.

Sous vide pork freekeh bowl 5

Nutritional Information for Sous Vide Pork and Freekeh Bowl

  • Calories: 488
  • Fat: 19g
  • Protein: 34g
  • Carbohydrate: 49g
  • Fiber: 5g
  • Sugar: 13g
  • Cholesterol: 71mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Pork and Freekeh Bowl Recipe

PT2H 4 Ingredients: 1 pound pork chops (450 grams) 1/2 teaspoon garlic powder 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 3 tablespoons olive oil 3 tablespoons soy sauce 2 tablespoons minced ginger 1 tablespoon fish sauce 2 tablespoons honey\r\n 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 2 cloves garlic roughly chopped 1/8 teaspoon cayenne pepper powder or red pepper flakes 2 cups cooked freekeh 2 cups mixed sauteed vegetables I prefer squash carrots broccoli and bell pepper Fresh Parsley
5.0 stars - based on 2 reviews
This is a simple but flavorful sous vide pork and freekeh recipe that is quick to put together. It combines tender pork chops with freekeh and and sautéed vegetables.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.