Pork Sausage with Coconut Chile Sauce and Lychees
Ingredients
- ½ habanero chile, seeds removed
- 1 13.5-oz. can coconut milk
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 teaspoon sugar
- Kosher salt
- 6 garlic cloves, thinly sliced
- ½ cup vegetable oil
- Kosher salt
- 12 oz. ground pork, preferably shoulder
- ¾ teaspoon crushed red pepper flakes
- 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 20-oz. can lychees, drained, halved
- ½ small red onion, thinly sliced
- Shichimi togarashi can be found at Japanese markets and in the Asian foods section of some supermarkets.
Instructions
Pork Sausage with Coconut-Chile Sauce and Lychees serves 4 original recipe by Bon Appetit.
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