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Pork Liver Mousse

Ingredients (Yield: 24 servings)

1 quart Pork Stock
10 Silver Gelatin Sheets, bloomed
2 cups Fish Sauce
2 cups Champagne Vinegar
2 cups Kikkoman Sriracha Hot Chili Sauce
1 cup Kikkoman Soy Sauce
3/4 cup Sugar
3 tablespoons Dijon Mustard
Soybean Oil, as needed
11 pounds Pork Livers
2 1/3 cups Butter
2 pounds, 3 ounces Shallots, thinly sliced
1 3/4 pounds Onion, diced small
6 tablespoons Heavy Cream
1/2 teaspoon InstaCure#1
Soybean Oil, as needed
Sliced Sour Dough Bread, toasted, as needed
Preserved Cherries, as needed
Marconi Almonds, as needed
Chopped Fresh Herbs, as needed


Combine pork stock and gelatin sheets in saucepan over medium heat; stir until gelatin is dissolved. Set aside.

In large bowl, whisk together fish sauce, vinegar, sriracha, soy sauce, sugar and mustard. Remove connective tissue from livers and cut into large chunks. Heat a thick layer of oil in large rondeau over high heat until smoking. Working in 1 quart batches, sear livers, 20-30 seconds per side; do not cook through. Transfer livers to a deep hotel pan with a perforated insert. Decrease heat to medium high; add butter, shallots and onions to rondeau. Cook until onions are translucent. Deglaze with fish sauce mixture. Reduce liquid by two thirds or until mixture coats the back of a spoon. Return livers to pan, stirring to coat; remove from heat. Blend livers, glaze, cream and InstaCure in blender until smooth. Pass mixture through a chinois into containers and allow to cool. Pour a thin layer of aspic over mousse. Chill to set and ready to serve.

To Order:
Spread a scoop of mousse on serving platter. Place several toast rounds next to mousse. Top with preserved cherries, almonds and a flourish of mixed fresh herbs.

Recipe by Tony Fiasche, Tempesta Market, Chicago

Sriracha Hot Chili Sauce Soy Sauce