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.
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