EMULSION Mixture: Whisk yolks and water in medium bowl until well blended. Gradually add oil, whisking constantly until mixture forms emulsion. Whisk in remaining ingredients. Refrigerate until ready to use.
TEMPURA Beer-Battered Blossoms: Whisk flour, beer and salt and pepper until well blended. Dip flowers, 1 at a time, in batter; shake gently to remove excess batter. Deep fry, in batches, in 350ºF oil 30 sec. to 1 min. or until golden brown.
FOR each serving: Season 1 pork belly slice and 1 steak slice with salt and pepper. Grill until pork is golden brown and steak is cooked to medium doneness (160ºF), turning occasionally. Set aside.
BRUSH 1 Tbsp. butter evenly onto both sides of 1 bread round. Toast on heated griddle, turning once. Spread toast with 2 tsp. Emulsion Mixture; top with 1 each onion slice and lettuce leaf. Drizzle with additional 2 tsp. Emulsion Mixture; top with 1 steak slice, 1 tomato slice, 2 tsp. Emulsion Mixture, 1 halved pork belly slice, 1 Tempura Beer-Battered Blossom and 2 tsp. Emulsion Mixture. Place on serving plate; drizzle plate with about 1 Tbsp. Emulsion Mixture.