Pork Sausage With Coconut-Chile Sauce And Lychees
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsps
Champagne Vinegar1 tsp
Sugar1 cup
Vegetable Oil1 cup
Basil Leaves (fresh)1 cup
Cilantro Leaves (fresh)3 tsp
Ichimi Togarashi3 tbsps
Lime Juice (fresh)1 small
Red Onion (thinly sliced)Directions:
1
Coconut-Chile Sauce: 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
2
Remove from heat; discard chile
3
Add vinegar and sugar, stirring until sugar dissolves; season with salt
4
Let cool
5
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
6
Remove from heat; discard chile
7
Add vinegar and sugar, stirring until sugar dissolves; season with salt
8
Let cool
9
Sausage: Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes
10
Using a slotted spoon, transfer garlic to paper towels to drain; season with salt
11
Increase heat to medium-high
12
Add pork and red pepper flakes to skillet; season with salt and pepper
13
Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6
14
Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes
15
Using a slotted spoon, transfer garlic to paper towels to drain; season with salt
16
Increase heat to medium-high
17
Add pork and red pepper flakes to skillet; season with salt and pepper
18
Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6
19
Assembly: Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi
20
Spoon pork along with some pan drippings over; drizzle with lime juice
21
Top with lychees and onion
22
Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi
23
Spoon pork along with some pan drippings over; drizzle with lime juice
24
Top with lychees and onion