Lunch: Pork Sausage with Coconut-Chile Sauce and Lychees
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
