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