Pork Loin Steak with Kombu Kelp Crust

Pork loin with Kombu seaweed crust Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

In naturally salty dishes such as those with pork, Kombu kelp is an excellent salt replacement. 

Serves 2
Time 10 mins prep, 20 mins cooking
Medium difficulty

This recipe is adapted from one given to us by Bim and Nicola Adedeji, who run Bim’s Kitchen

Bim and Nic know a thing or two about flavour, and we like the way they've used Mara here. Combined with sweet and citrus notes, Kombu powder's melting saltiness delivers more from the basic flavours of pork.


  • 4 tsp Kombu kelp powder
  • 2 boneless Specially Selected Pork loin steaks (each about 220g and 1 inch thick) 
  • 20g plain flour 
  • 8 tbsp sunflower oil
  • 1 tsp butter
  • 1/2 tsp muscovado or fine demerera sugar 
  • 1/2 lemon peel zested, or 1g dried and powdered if available
  • A few big grinds of black pepper
  • A pinch of chilli flakes (optional) 


  1. Preheat oven to 190C.
  2. Mix together the seaweed, flour, sugar, lemon and chilli if using it, and leave to rest for up to 10 minutes.
  3. Push the steaks firmly into the seasoned flour, making sure both sides and all edges are well coated.
  4. Gently heat the sunflower oil and butter over a moderate heat. When the foam has subsided, add the steaks and fry for about 90 seconds on each side, until they edges are turning golden brown.
  5. Transfer to a grill rack for about 12-15 minutes, depending on the thickness of the steaks, or until the meat has fully cooked through. (Juices should run clear when the steak is cut.)
  6. Leave the steaks to rest for 3 minutes before serving with potatoes and sauerkraut, or a filling side salad like tabbouleh.



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