Quick and from the cupboard


We've found that bursts of culinary creativity have come to us when we're hungrily scanning our mostly empty refrigerator or when we're on a strict budget at the butcher.

Good thing money doesn't have to equal elegance. To us, creativity and a willingness to look deeper do. It's The Poor Porker Way!

Here's one of our favorite under $5 dishes that even the most discerning diner will enjoy.


Pickled Okra with anchovy, blood orange infused olive oil and wood sorrel

Serves 2

What you'll need:

2 pieces pickled okra sliced in half

4 anchovy fillets canned

2 or 3 sprigs wood sorrel (We foraged these from our yard, it’s quite common and has a wonderfully sour lemony taste that you’ll love)

Drizzle of blood orange infused olive oil

Sea salt and pepper to taste

For Blood Orange infused olive oil

Using a lemon zester, zest the rind of 2 blood oranges into a saucepan with a cup of good quality extra virgin olive oil. Be sure to only zest the outer rind and not the inner part of the peel, this would make your oil bitter.  Heat on low for 5 minutes, stirring occasionally. Then take off the heat and set aside covered for at least 2 hrs. Using a fine strainer, strain the oil from the zest.

You can store the extra oil that you’ll have in a cool, dark place.

To plate

Lay down the sliced okra on a plate, add anchovy, and drizzle with blood orange infused olive oil then top with sprigs of wood sorrel. Finish with salt and pepper.