- 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
- 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.