The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pulled Pork Madras
This madras curry stars tender slow-cooked free-range British pork, simmered with vibrant spices and packed with veg. Plenty of chopped tomatoes, garlic, curry powder and tomato puree form a flavourful base. Stir through pillowy potatoes, vitamin-dense spinach and green beans and dinner is sorted.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 4 garlic clove
- 600g British pulled pork
- 160g baby spinach
- 2 onion
- 2 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 4 large potatoes
- 2 tbsp tomato purée
- 800g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh coriander
- 160g green beans
Nutritional Information
Calories: 564
Protein: 44g
Carbs: 59g
Fat: 17g
Pulled Pork Madras
This madras curry stars tender slow-cooked free-range British pork, simmered with vibrant spices and packed with veg. Plenty of chopped tomatoes, garlic, curry powder and tomato puree form a flavourful base. Stir through pillowy potatoes, vitamin-dense spinach and green beans and dinner is sorted.
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Cooking Instructions
- Cut the potatoes into 2cm cubes (peel optional). Place in a saucepan and cover with salted hot water. Bring to a boil then simmer for 15-18 mins, until soft, then drain.
- Finely dice the onion. Finely chop or crush the garlic. Heat a saucepan with 1 tbsp oil on medium-high heat. Add three-quarters of the onion. Season with sea salt and black pepper and cook for 3-4 mins, until soft. Trim the green beans.
- Add the curry powder, garlic and madras paste to the pan. Cook for 1 min, then add the chopped tomatoes, tomato puree, green beans, 200ml hot water and the pork and all the juices. Simmer for 10-12 mins, until the green beans are soft and the sauce has thickened. Break up the pork with a wooden spoon. Add a splash of water if it gets too dry.
- Roughly chop the coriander. Stir the spinach, cooked potatoes and half the coriander through the curry. Cook for 1 min to wilt. Season with sea salt and black pepper.
- Serve the madras in bowls and garnish with the remaining coriander and onion.
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