1 pound freshly ground pork shoulder
Kosher salt
¼ cup buttermilk or heavy cream
¼ ounce (1 packet) unflavored gelatin
2 slices high-quality white sandwich bread, crusts
removed
1 teaspoon soy sauce
½ teaspoon Marmite
2 anchovy fillets, mashed to a paste with the back of a
fork
3 medium cloves garlic, minced or grated on a
Microplane (about 1 tablespoon; reserve about 2
teaspoons for the sauce)
1 teaspoon red pepper flakes
1 large egg
1 tablespoon sugar
½ teaspoon ground fennel
Freshly ground black pepper
2 cups vegetable oil
For the Sauce
3 tablespoons unsalted butter
8 ounces buttom mushrooms, cleaned and sliced
1 small onion, finely diced (about 1 cup)
Reserved garlic from above
1 tablespoon all-purpose flour
1½ cups homemade or low-sodium canned chicken stock
1 teaspoon soy sauce
½ cup heavy cream