Give your meat a smoky taste with Smoked Kelp & Salt
USING KELPS AS RUBS
Rubs are a fantastically simple way to add flavour and nuance to everyday meals. Using kelps as rubs has multiple advantages: it is tenderizing for the meat, reduces/removes the need for salt, adds huge nutrition to the dish (minerals & iodine) and boosts the flavour because you apply the flavouring directly to the surface of the meat itself.
4 pork chops with the rib bone
1 tsp coarsely ground black pepper
1 tsp Pacific Harvest fine Smoked Salt (optional)
1 tsp Pacific Harvest Smoked Kelp
2 tbsp olive oil
Karengo & Tamarillo Chutney, if available
Rocket leaves to garnish (optional)
Mix the black pepper, Smoked Salt & Smoked kelp together. Rub over the pork, working it into the flesh and let marinate at room temperature for 20 minutes. Pre-heat the oven to 180 C. Sear the chops on each side in a well oiled grill pan. Then transfer the chops to the warm oven and roast for 10-15 minutes, according to thickness. Remove the meat from the oven and rest in a warm place for 10 minutes.
Serve with chutney on the side.