Name: Pork Sausage with Coconut-Chile Sauce and Lychees
Yield: Makes 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

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Pork Sausage with Coconut-Chile Sauce and LycheesMichael Graydon and Nikole Herriott

We know, this combo 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.

Ingredient Info:

Shichimi togarashi can be found at Japanese markets and in the Asian foods section of some supermarkets.

Recipe notes

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