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.
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
Directions
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.
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.
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.
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.
