Sugar-free cherry sauce with cooked meat and bulgur wheat
Hungarian recipe with a twist
Ingredients
For meat:
- 400 g sliced boneless pork chops
- 1 onion
- salt
- freshly ground black pepper
For the cherry sauce:
- 450 g frozen, pitted sour cherries
- 1 pinch ground cloves
- 2-3 tablespoons erythritol (depending on how sweet you like it)
- 100 ml cooking cream
- 20 g oat flour
For the bulgur:
- 150 g bulgur
- salt
- 300 ml water
Instructions
- Clean the onion and meat. Set aside.
- Put water in a pot. Add salt, add the onion and bring to a boil. Once it has boiled, add the pork chops. It is important not to put the meat into cold water, as you would when making broth, for example, because this causes the flavors to leach into the broth. The point of this recipe is to keep the valuable flavors in the meat.
- Cook the meat under a lid until completely tender. When ready, remove from heat, sprinkle with a little ground black pepper and set aside until serving.
- Put the frozen sour cherries in another smaller pot. Heat them up so that they release their juices, which will be just right for thickening. But first, sweeten them with a little erythritol and ground cloves.
- To thicken, pour the cream into a mixing bowl, add the oat flour and stir with a spoon until smooth. Add a ladleful of hot sour cherry juice and stir. Pour the cream mixture into the sour cherries and bring to a boil while stirring. When ready, cover and set aside.
- Pour the bulgur into another pot. Add water. Season with salt. Bring to a boil while stirring and let the liquid evaporate. Cover and simmer until tender.
- To serve, pile the bulgur onto a plate. Place two slices of pork on top and pour over the plum sauce.
Calories and macros
1 serving
Energy: 551 calories
Protein: 38 grams
Carbohydrates: 58 grams
Fat: 17 grams