Method 
Serves 4
1. Seal pork with salt in extra virgin olive oil until browned.
2. Add onion, celery and garlic and cook until tender.
3. Add chicken stock, add iceberg lettuce and braise for 1 hour at 160°C.
4. Strain sauce through sieve into a bowl.
5. Add parsley to pork.
6. Blitz eggs and lemon juice with stock with a stick blender.
7. Adjust seasoning and serve.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
