Pork Sausage with Coconut-Chile Sauce and Lychees
A flavorful Asian-fusion dish combining spicy ground pork with a creamy coconut-chile sauce, fresh herbs, and sweet lychees. The dish balances heat from habanero and red pepper flakes with cooling coconut milk and fresh herbs, topped with crispy garlic and crunchy peanuts.
Ingredients
- •½ whole habanero chile, seeds removed
- •1 can coconut milk
- •1 tablespoons Champagne vinegar or white wine vinegar
- •1 teaspoon sugar
- •1 to taste Kosher salt
- •6 cloves garlic cloves, thinly sliced
- •½ cup vegetable oil
- •1 to taste Kosher salt
- •12 ounces ground pork, preferably shoulder
- •¾ teaspoon crushed red pepper flakes
- •1 to taste Freshly ground black pepper
- •⅓ cup fresh basil leaves
- •⅓ cup fresh cilantro leaves
- •⅓ cup fresh mint leaves
- •⅓ cup salted, roasted peanuts
- •¾ teaspoon shichimi togarashi
- •3 tablespoons fresh lime juice
- •1 can lychees
- •½ whole red onion
- •thinly sliced
Cooking Instructions
- 1.
Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.
15 min
- 2.
Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.
5 min
- 3.
Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6.8 minutes.
7 min
- 4.
Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.
5 min