Pork Sausage with Coconut-Chile Sauce and Lychees

Name: Pork Sausage with Coconut-Chile Sauce and Lychees
Yield: 4 Servings
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.

By Aaron Silverman, Rose’s Luxury, Washington, D.C.Photographer Michael Graydon Nikole Herriott

August 19, 2014

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Michael Graydon + Nikole Herriott

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Recipe notes