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.
This recipe came about because earlier this month I was at my parents house to give my Mom some food photography lessons.
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 considering we cooked them twice as long as usual...one of the big benefits of sous vide!For more information, I have a guide on how to sous vide pork chops
Video Coming Soon
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.
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!
Ingredients for Sous Vide Pork and Freekeh Bowl
- 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
- 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 sautéed vegetables, I prefer squash, carrots, broccoli, and bell pepper
- Fresh parsley
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Cooking Instructions for Sous Vide Pork and Freekeh Bowl
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.
Place all the ingredients in a blender or food processor and process until smooth. Salt and pepper to taste.
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.
