Pipe dots of the purée diagonally across 6 plates. Place small piles of the salsa alternating with the purée. Place 2 pieces of pork alongide the salsa, leaving a space in between. Lay the jelly over the 2 pieces of pork. Take 2 more pieces of pork and place alternately between the first 2 — this will create a weave, one piece over the jelly and the next piece under it. Arrange 4 miso rice balls around the pork. Pipe small dots of emulsified miso oil around the plate and garnish with the pork bubble.
© 2010 All rights reserved. Published by Murdoch Books.