pork liver • whole milk (200ml) • ground pork shoulder • pork skin (or 4 sheets of gelatin equivalent to 8g gelatin powder) • bread crumbs soaked in 1/3 cup whole milk • onion (3.5 oz) • shallots (1.8 oz) • garlic (1 oz) • fish sauce, salt, pepper, five-spice powder • pork fat, sliced 0.3 inches thick, blanched in boiling water • Round or square mold with high sides