Sriracha-soy pork liver mousse

Adapted by
June 2018
Yield: 2 quarts


1 quart pork stock
10 sheets silver gelatin, bloomed
500 grams fish sauce
150 grams sugar
50 grams Dijon mustard
500 grams Champagne vinegar
250 grams Kikkoman soy sauce
375 grams Kikkoman sriracha
Soybean oil
5 kilograms pork livers
550 grams butter
800 grams small diced onion
1 kilogram thinly sliced shallot
½ teaspoon InstaCure #1
6 tablespoons heavy cream
Aspic, melted


To a saucepot over medium heat, add stock and gelatin, stirring to dissolve gelatin. In a bowl, whisk to combine fish sauce, sugar, Dijon, vinegar, soy sauce, and sriracha. In a large rondeau over high flame, heat a slick soybean oil until smoking. Working in 1-quart batches, quickly sear livers on both sides; do not cook through. Transfer seared livers to a deep hotel pan with a perforated insert. Decrease heat to medium-high and add butter, onions, and shallots. Cook until onions are translucent. Deglaze with the fish sauce mixture. Reduce liquid by two-thirds, or until nappé. Return livers to rondeau, stirring to coat; remove from heat. Fill a Vitamix blender three-quarters full with equal parts livers and glaze. Add Instacure and cream. Blend on high, pressing down with a 2-ounce metal ladle to keep the mixture spinning. When smooth, pass through a chinois into desired vessel. Pour a thin layer of aspic over mousse.