Pork Sausage With Coconut-Chile Sauce And Lychees

Name: Pork Sausage With Coconut-Chile Sauce And Lychees
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 habanero chile, seeds removed; 1 13.5-ounce can coconut milk; 1 tablespoons Champagne vinegar or white wine vinegar; 1 teaspoon sugar; Kosher salt; 6 garlic cloves, thinly sliced; 1/2 cup vegetable oil; Kosher salt; 12 ounces ground pork, preferably shoulder; 3/4 teaspoon crushed red pepper flakes; Freshly ground black pepper; 1/3 cup fresh basil leaves; 1/3 cup fresh cilantro leaves; 1/3 cup fresh mint leaves; 1/3 cup salted, roasted peanuts; 3/4 teaspoon shichimi togarashi; 3 tablespoons fresh lime juice; 1 20-ounce can lychees, drained, halved; 1/2 small red onion, thinly sliced

Servings: persons

1/2 habanero chile, seeds removed
1 13.5-ounce can coconut milk
1 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
Kosher salt
6 garlic cloves, thinly sliced
1/2 cup vegetable oil
Kosher salt
12 ounces ground pork, preferably shoulder
3/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/3 cup fresh basil leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/3 cup salted, roasted peanuts
3/4 teaspoon shichimi togarashi
3 tablespoons fresh lime juice
1 20-ounce can lychees, drained, halved
1/2 small red onion, thinly sliced

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.
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.
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.
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.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 habanero chile, seeds removed, 1 13.5-ounce can coconut milk, 1 tablespoons Champagne vinegar or white wine vinegar, 1 teaspoon sugar, and more.

Yes, Pork Sausage With Coconut-Chile Sauce And Lychees falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!