Pork Sausage with Coconut-Chile Sauce and Lychees

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. 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. 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. 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. 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