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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.
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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.
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