Sous Vide Pork and Ginger Bowl Recipe

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Written by Jason Logsdon

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.

Sous vide pork farro bowl 96

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.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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

Pork and Ginger Bowl Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Pork and Ginger Bowl

Sous vide pork farro bowl 97

  • For the Pork Chops

  • 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

  • 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

  • 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

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. 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.

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

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.

Sous vide pork farro bowl 99

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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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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All tags for this article: Grains, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop

Jason logsdon headshot 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.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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