Sous Vide Pork and Ginger Bowl Recipe
Using an easy to make but super flavorful ginger sauce is a really effective way to add depth to a grain bowl. It's a combination of many Asian ingredients all blended together, with the ginger being the star of the show. Topping the bowl with moist sous vide pork, baby corn, carrots and steamed collard greens rounds out the meal.
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
Note: You can learn more about pork chops from my How to Sous Vide Pork Chops article or view all my sous vide pork chop articles.
Ingredients for Pork and Ginger Bowl
- 1 pound pork chops (450g) (I personally love Snake River Farms and Crowd Cow)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ground cloves
- 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
- 1 cup cooked rye
- 1 cup cooked freekeh
- 16 baby corns
- 16 carrot sticks
- 2 cups steamed or sautéed collard greens
- 1/4 cup sprouts, preferably sunflower if available
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Cooking Instructions for Pork and Ginger 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. Put the bag into the water bath 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.
Take the sous vide bag out of the water and remove the cooked pork chops. Dry it off 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 if desired.
Place the rye and freekeh in a bowl and top with the pork. Add the baby corn, carrot sticks, and collard greens. Drizzle with the ginger sauce, top with the sprouts, then serve.
Nutritional Information for Pork and Ginger Bowl
- Calories: 488
- Fat: 19g
- Protein: 34g
- Carbohydrate: 49g
- Fiber: 5g
- Sugar: 13g
- Cholesterol: 71mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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