Rose's Luxury's Pork Lychee Salad
 
Prep time
Cook time
Total time
 
This dish is served in appetizer portion at Rose's -- it's pretty intense and spicy so that makes sense. But, if you're up for the challenge, you can certainly double the portion size and treat yourself to a pork salad entree. FYI on health: This recipe is gluten-free and dairy-free and can be made Paleo with a few minor adjustments.
Author:
Recipe type: Appetizer or Entree
Serves: 4
Ingredients
  • Coconut-Chile Sauce:
  • ½ habanero chile, seeds removed
  • 1 13.5-oz. can coconut milk
  • 1 tablespoon Champagne vinegar or white wine vinegar (I used apple cider vinegar because I was out of white wine vinegar and it worked fine)
  • 1 teaspoon sugar
  • 1 pinch kosher salt
  • Sausage and Garlic:
  • 6 garlic cloves, thinly sliced
  • ½ cup vegetable oil
  • 12 oz. ground pork, preferably shoulder
  • ¾ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • Kosher salt
  • Assembly:
  • ⅓ cup fresh basil leaves, roughly chopped
  • ⅓ cup fresh cilantro leaves, roughly chopped
  • ⅓ cup fresh mint leaves, roughly chopped
  • ⅓ cup salted, roasted peanuts
  • ¾ teaspoon shichimi togarashi (this is a spice mix that can be found at Asian grocery stores or very cool markets!)
  • 1 20-oz. can lychees, drained, halved
  • ½ small red onion, thinly sliced
  • 3 tablespoons fresh lime juice
Instructions
  1. Coconut-Chile Sauce:
  2. Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10–15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.
  3. Sausage and Garlic:
  4. 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.
  5. 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.
  6. Assembly:
  7. Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings into the sauce. Top with lychees and onion. Drizzle everything with lime juice.
  8. To Eat:
  9. Mix all the ingredients together so you get all the flavors in every bite!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/roses-luxurys-pork-lychee-salad/