Clarify the butter: Heat unsalted butter slowly in a pan until completely melted and foam starts to form on the top. Strain the melted butter through cheesecloth in a fine-mesh sieve (the solids remain behind). Leave to cool.
Chop the liver into cubes. Purée the liver in a food processor and add the eggs 1 by 1 until fully incorporated. Add the salt and garlic powder and drizzle in the clarified butter until the mousse is smooth.*
Pour into ramekins or canning jars (covered), and place in a hot water bath to steam (oven or stovetop) until set.
The pork liver mousse will hold safely for 5 days.
* This yields a grainy liver mousse. If you want it completely smooth, you need to scrape it through a fine-meshed sieve (preferably a tamis, or drum sieve).
About this recipe
Daniel Blue (sous-chef for Hunky Dory Treadsack.com) made the pork liver mousse that wowed the crowds at Houston’s Cochon555. Here is a simplified recipe for the home cook