Okonomiyaki is a pan-fried pancake loaded with cabbage. Our take is topped with pork belly pieces doused in a sticky soy, honey & orange sauce. Garnished with pickled ginger & fresh coriander, and served with Kewpie mayo. Japan in your kitchen!
Okonomiyaki & Pork Belly
Okonomiyaki & Pork Belly
with fresh coriander & pickled ginger
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cabbage
- Fresh Coriander
- Gochujang Sauce
- Hoisin Sauce
- Kewpie Mayo
- Orange Juice
- Pickled Ginger
- Pork Belly Pieces
- Pork Belly Sauce
- Self-raising Flour
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter (optional)
MIX THE BATTER
In a bowl, combine the hoisin sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 100ml [200ml]|#7DA0D7 of water. Add the spring onion whites, the Cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add all [½]|#7DA0D7 of the Cabbage batter and spread it out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Remove from the pan and drain on paper towel. Repeat with the remaining batter if necessary.
STICKY PORK BELLY
Place a pan over medium-high heat. Pat the pork dry with paper towel. When hot, sear the pork until crispy and golden brown, 8-10 minutes per side (the pork will cook in its own fat). In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 15ml [30ml]|#7DA0D7 of water. Remove from the pan, reserving any rendered fat, and rest for 5 minutes before thinly slicing and seasoning.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the hoisin-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the pickled ginger. Sprinkle over the spring onion greens and the coriander. Side with the mayo for dunking.
Hoisin Sauce - 30ml
Gochujang Sauce - 5ml
Self-raising Flour - 200ml
Spring Onion - 1
Cabbage - 200g
Pork Belly Pieces - 200g
Pork Belly Sauce - 25ml
Orange Juice - 30ml
Pickled Ginger - 10g
Fresh Coriander - 3g
Kewpie Mayo - 30ml
MIX THE BATTER
In a bowl, combine the hoisin sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 100ml [200ml]|#7DA0D7 of water. Add the spring onion whites, the Cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add all [½]|#7DA0D7 of the Cabbage batter and spread it out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Remove from the pan and drain on paper towel. Repeat with the remaining batter if necessary.
STICKY PORK BELLY
Place a pan over medium-high heat. Pat the pork dry with paper towel. When hot, sear the pork until crispy and golden brown, 8-10 minutes per side (the pork will cook in its own fat). In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 15ml [30ml]|#7DA0D7 of water. Remove from the pan, reserving any rendered fat, and rest for 5 minutes before thinly slicing and seasoning.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the hoisin-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the pickled ginger. Sprinkle over the spring onion greens and the coriander. Side with the mayo for dunking.
Hoisin Sauce - 60ml
Gochujang Sauce - 10ml
Self-raising Flour - 400ml
Spring Onion - 1
Cabbage - 400g
Pork Belly Pieces - 400g
Pork Belly Sauce - 50ml
Orange Juice - 60ml
Pickled Ginger - 20g
Fresh Coriander - 5g
Kewpie Mayo - 60ml
MIX THE BATTER
In a bowl, combine the hoisin sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 300ml [400ml]|#7DA0D7 of water. Add the spring onion whites, the Cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add ⅓ [¼]|#7DA0D7 of the Cabbage batter and spread it out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Remove from the pan and drain on paper towel. Repeat until you have 3 [4]|#7DA0D7 pancakes.
STICKY PORK BELLY
Place a pan over medium-high heat. Pat the pork dry with paper towel. When hot, sear the pork until crispy and golden brown, 8-10 minutes per side (the pork will cook in its own fat). In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 45ml [60ml]|#7DA0D7 of water. Remove from the pan, reserving any rendered fat, and rest for 5 minutes before thinly slicing and seasoning.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the hoisin-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the pickled ginger. Sprinkle over the spring onion greens and the coriander. Side with the mayo for dunking.
Hoisin Sauce - 90ml
Gochujang Sauce - 15ml
Self-raising Flour - 600ml
Spring Onions - 2
Cabbage - 600g
Pork Belly Pieces - 600g
Pork Belly Sauce - 75ml
Orange Juice - 90ml
Pickled Ginger - 30g
Fresh Coriander - 8g
Kewpie Mayo - 90ml
MIX THE BATTER
In a bowl, combine the hoisin sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 300ml [400ml]|#7DA0D7 of water. Add the spring onion whites, the Cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add ⅓ [¼]|#7DA0D7 of the Cabbage batter and spread it out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Remove from the pan and drain on paper towel. Repeat until you have 3 [4]|#7DA0D7 pancakes.
STICKY PORK BELLY
Place a pan over medium-high heat. Pat the pork dry with paper towel. When hot, sear the pork until crispy and golden brown, 8-10 minutes per side (the pork will cook in its own fat). In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 45ml [60ml]|#7DA0D7 of water. Remove from the pan, reserving any rendered fat, and rest for 5 minutes before thinly slicing and seasoning.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the hoisin-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the pickled ginger. Sprinkle over the spring onion greens and the coriander. Side with the mayo for dunking.
Hoisin Sauce - 125ml
Gochujang Sauce - 20ml
Self-raising Flour - 800ml
Spring Onions - 2
Cabbage - 800g
Pork Belly Pieces - 800g
Pork Belly Sauce - 100ml
Orange Juice - 125ml
Pickled Ginger - 40g
Fresh Coriander - 10g
Kewpie Mayo - 125ml
Frequently Asked Questions
What is the preparation time for Okonomiyaki & Pork Belly?
The preparation time for Okonomiyaki & Pork Belly with fresh coriander & pickled ginger is between 20 and 35 minutes.
What is the total time required to make Okonomiyaki & Pork Belly with fresh coriander & pickled ginger?
The total time required to make Okonomiyaki & Pork Belly with fresh coriander & pickled ginger is between 35 and 55 minutes.
How many servings does Okonomiyaki & Pork Belly provide?
4 servings
What are the main ingredients in Okonomiyaki & Pork Belly?
Cabbage, Fresh Coriander, Gochujang Sauce, Hoisin Sauce, Kewpie Mayo, Orange Juice, Pickled Ginger, Pork Belly Pieces, Pork Belly Sauce, Self-raising Flour, Spring Onion, Spring Onions
What is the nutritional information of Okonomiyaki & Pork Belly?
Calories: 1904, Carbs: 134 grams, Fat: grams, Protein: 38.3 grams, Sugar: 39.1 grams, Salt: 1927 grams
How do I prepare Okonomiyaki & Pork Belly?
FRYING FRENZY: Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add all [½]|#7DA0D7 of the cabbage batter and spread it out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Remove from the pan and drain on paper towel. Repeat with the remaining batter if necessary. MOUTH-WATERING DINNER!: Plate up the okonomiyaki pancake. Drizzle over the hoisin-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the pickled ginger. Sprinkle over the spring onion greens and the coriander. Side with the mayo for dunking. MIX THE BATTER: In a bowl, combine the hoisin sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 100ml [200ml]|#7DA0D7 of water. Add the spring onion whites, the cabbage, and a pinch of salt. Mix until fully combined. STICKY PORK BELLY: Place a pan over medium-high heat. Pat the pork dry with paper towel. When hot, sear the pork until crispy and golden brown, 8-10 minutes per side (the pork will cook in its own fat). In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 15ml [30ml]|#7DA0D7 of water. Remove from the pan, reserving any rendered fat, and rest for 5 minutes before thinly slicing and seasoning.
What should be prepared from my kitchen to make Okonomiyaki & Pork Belly?
Cabbage, Fresh Coriander, Gochujang Sauce, Hoisin Sauce, Kewpie Mayo, Orange Juice, Pickled Ginger, Pork Belly Pieces, Pork Belly Sauce, Self-raising Flour, Spring Onion, Spring Onions
How many calories does Okonomiyaki & Pork Belly have?
1904 calories
How much fat content does Okonomiyaki & Pork Belly have?
grams
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