Tandoori Pork Shank

Name: Tandoori Pork Shank
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: Pork knuckle (2 pieces) 3.3 lbs; Greek yogurt 2 cups; Lemons 1; Garlic 1 clove; Powdered ginger 2 tsp; Dried chili pepper 6; Powdered cumin 1 spoonful; Garam Masala 1 spoonful; Paprika 2 spoonfuls; Clarified butter 4 spoonfuls; Fine salt to taste

it es fr de br

260

Calories per serving

Gluten Free

Energy Kcal 260
Carbohydrates g 3.7
of which sugars g 3.6
Protein g 68.9
Fats g 29.3
of which saturated fat g 14.29
Fiber g 1.6
Cholesterol mg 236
Sodium mg 809

Difficulty: Average
Prep time: 10 min
Cook time: 3 h
Serving: 4
Cost: Average
Note plus at least 5 hours for marinating

PRESENTATION

Recipe by
Stephanie Cabibbo

Alright, let’s dive into some serious flavor with tandoori pork shank! This one's all about that tender, juicy goodness we usually get with chicken but swapped for pork—really, really nice swap. It’s got those classic Indian vibes that make tandoori dishes famous. Typically, a real tandoor oven—those big clay ones used for naan and chicken—creates a crispy outer layer while keeping the inside moist. But hey, not everyone has a tandoor just lying around, right? So, you can totally use your oven or grill at home. The key? Long, slow heat. That way, the meat soaks up this tandoori marinade packed with spices and yogurt. Keep basting with marinade and ghee for max flavor, and you’re set.

Across India, you’ll find Indian-inspired pork recipes in all sorts of places. But listen, the spicy, smoky taste of marinated pork shank tandoori-style? It’s something else. It’s often compared to other pork dishes like oven-roasted pork shank with potatoes or even beer-braised versions—really great stuff—but the magic is in those tandoori spices. The bright colors and tangy aromas totally fill your kitchen with an incredible scent, and you end up with a dish that's golden and so succulent you barely need a knife. Love a bit of heat? You’re in luck, because you can crank it up or down with more or less chili.

Serve it up with naan or some fresh veggies, and boom, you’ve got yourself a meal that's both different and satisfying. Perfect for a weeknight or a weekend. Spicy pork shank like this adds an ethnic flair to your table—no need for fancy tools or ingredients. And really, it’s a celebration of flavors bringing an exotic twist to your usual dinner routine. So, gather your ingredients, set aside some time, and get ready to enjoy a dish that’s just as much about the journey as it is about the delicious destination. And here’s the thing: it’s all about the experience, right?

How to prepare Tandoori Pork Shank

To prepare the tandoori pork shank, score the meat lengthwise by making 5-6 cuts on each shank to allow the marinade to penetrate well 1. Remove any skin residues and excessive fat clumps with a knife 2. Peel a garlic clove and remove the germ 3.

Place the garlic in a blender 4, add the ginger 5 and the chili peppers 6,

then add a small cup of water (about 1 oz) 7 and blend 8. Transfer to a bowl and add the yogurt, the juice of half a lemon 9,

paprika 10, garam masala, and cumin 11. Mix everything well 12,

until you get a smooth sauce 13. Brush the yogurt sauce over the entire surface of the meat 14, cover and place in the refrigerator 15 for at least 5 hours, preferably overnight. Keep the remaining marinade.

Before baking the meat, brush it again with the marinade. Cook in a static oven at 320°F in the central part of the oven for at least three hours, turning and brushing the meat with ghee 17 and the leftover sauce from time to time 18.