Clotxa of Batallé el Único ribs with anchovy mayonnaise

The pleasure of eating with your hands. Clotxas are a traditional food from the Terres de l'Ebre, and in particular, from the Ribera de Ebro, consisting of a kind of sandwich made with round bread that's partially hollowed out and stuffed—mainly with herrings, roasted onions, tomatoes and garlic.


    • 12 pork ribs Batallé el Único cut
    • 1 red pepper
    • 1 spring onion
    • 2 red tomatoes
    • Some lettuce leaves
    • 4 round bread rolls (buns)
    • Chive
    • Mayonnaise
    • Desalted anchovy fillets
    • Virgin olive oil
    • Salt and pepper


  • STEP 01: Season the ribs and gently cook in a pan with a thread of olive oil.
  • STEP 02: Wash and cut the peppers into sticks and add to the pan. Add a little water.
  • STEP 03: Cook at a low heat with a lid until tender and well roasted.
  • STEP 04: Chop the anchovy fillets until you make a puree and chop the chive, too.
  • STEP 05: Mix it with the mayonnaise.
  • STEP 06: Cut the bread roll at one end and take out some of the inner part. You can also toast it a bit if you prefer.
  • STEP 07: Wash and dry the lettuce.
  • STEP 08: Cut the spring onion to julienne and slice the tomatoes.
  • STEP 09: Once the meat is tepid, remove the bones. Mix again with the pepper and chop it a little with a knife.
  • STEP 10: Fill the bread roll with the mayonnaise, the vegetables and the carved pork ribs and the red pepper.
  • STEP 11: Finish it with a bit of mayonnaise on top and serve.


  • You can use other pork pieces.
  • Change the sauce for a spicy tomato sauce, yoghurt or mustard.