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Naanta Pocket bread with boneless ribs

Based on the Naan & Pita bread, there is now the new Naanta from Pastridor.

Unique in its shape, quick & easy to fill thanks to the pre-cut opening, and made only from natural ingredients. Surprise your guests with this absolute must-eat!

Ingredients

Sunflower oil
Iberico meat fingers (lagrimas)
Water
Colorozo salt
Garlic
Naanta Pocket bread
Korean barbecue sauce
hummus paprika chili
Sesame seeds
Garden cress

Preparation

  1. Mix 1 liter of water with 35 grams of curing salt.
  2. Brine the meat in this for at least two hours.
  3. Pat the meat dry and transfer to an oven dish.
  4. Place some garlic on top and pour over the oil until the meat is covered.
  5. Cover the dish and cook at 60°C for 3 hours in the oven.
  6. Remove the meat from the oil and then grill it (grill or barbecue).
  7. Brush the meat with the barbecue glaze while grilling.
  8. Warm the bread in a sandwich press and break open.
  9. Spread the inside with hummus.
  10. Fill with the grilled meat.
  11. Garnish with sesame seeds and garden cress.