Rose's Luxury Inspired: Warm Pork Lychee Salad

When I started the DC Dining series on the blog in May, I probably shouldn't have started by going to the number one rated restaurant in the country (Rose's Luxury). Because it is literally taking up a huge amount of real estate in my brain and tastebuds. More accurately.... a vast majority (on that note, super sorry to Founding Farmers which we went to right after... that was unfair). There was one dish in particular at Rose's Luxury that we obsessed over (Are obsessing over? It's ongoing.): The warm pork sausage salad with lychees. 

Let me just preface this by saying that I'm typically not a sausage person and I generally dislike lychees. That's how good that dish was. It turned a rare sausage eating lychee hater into a raving fan. So naturally, the husband, analytical guy he is, started mentally deconstructing the salad. There was a rather lengthy discussion about spices involved for several nights in a row. That part really stumped us for a while. Until now.

We bring you: the Rose's Luxury Warm Pork Lychee Salad Bowl... or as close as we could get. 

This is certainly no replacement but you've gotta have options when the only way in is waiting over an hour in line before opening to possibly get a seat that night. 

I also want to insert a note about the lychees. Yes, they can be hard to find. BUT if you go to your Asian market, you'll either find fresh ones or canned ones (what we used) and they're ESSENTIAL. Let me repeat: ESSENTIAL to this salad. 

WARM PORK LYCHEE SALAD BOWL

/// Ingredients ///

• 6-8oz Breakfast Sausage (pork, without sage)
• 1/2 t Chili Powder 
• 1/4 t + All Spice
• 1/8 t Coriander 
• 1/8 t Ginger powder (you could grate a little fresh ginger)
• possibly a pinch of garam masala...this is an after thought to this recipe
• 8 T Coconut Cream (refrigerate over night, remove solids to plate)
• Lime Zest (to top)
• 5 Lychees (peeled, pitted, and rough chopped) 
• 1/4 Red Onion (thinly sliced)
• Cracked pepper
• Chopped cilantro and basil 
• Optional Additions - Shredded Napa cabbage or wide rice noodles to make it a meal

/// Directions /// Cook pork sausage in a skillet. Drain. Add spices. Plate sausage with coconut cream, onion and herbs. Add optional cabbage or noodles if desired. 

Quick note about the weird drink in the photos. It's Basil Seed drink. We were too curious to NOT buy it. Oddly, it gels like chia and is mixed with cream soda? It's not horrible. But I'm also not buying it again.