Okonomiyaki are pan-fried pancakes 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 & Sticky Pork Belly
Okonomiyaki & Sticky Pork Belly
with fresh coriander & pickled ginger
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Asian BBQ Sauce
- Cabbage
- Fresh Coriander
- Gochujang
- 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)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 100ml of water. Add the spring onion whites, the shredded 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 the cabbage batter and spread out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Cover to keep warm.
STICKY PORK BELLY
Pat the pork belly chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 15ml of water.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Side with the mayo for dunking.
Asian BBQ Sauce - 30ml
Gochujang - 5ml
Self-raising Flour - 200ml
Spring Onion - 1
Cabbage - 200g
Pork Belly Pieces - 200g
Pork Belly Sauce - 22,5ml
Orange Juice - 30ml
Pickled Ginger - 10g
Fresh Coriander - 4g
Kewpie Mayo - 30ml
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 200ml of water. Add the spring onion whites, the shredded 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 ½ the cabbage batter and spread out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 2 pancakes. Cover to keep warm.
STICKY PORK BELLY
Pat the pork belly chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 30ml of water.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Side with the mayo for dunking.
Asian BBQ Sauce - 60ml
Gochujang - 10ml
Self-raising Flour - 400ml
Spring Onion - 1
Cabbage - 400g
Pork Belly Pieces - 400g
Pork Belly Sauce - 45ml
Orange Juice - 60ml
Pickled Ginger - 20g
Fresh Coriander - 8g
Kewpie Mayo - 60ml
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 300ml of water. Add the spring onion whites, the shredded 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 of the cabbage batter and spread out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 3 pancakes. Cover to keep warm.
STICKY PORK BELLY
Pat the pork belly chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 45ml of water.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Side with the mayo for dunking.
Asian BBQ Sauce - 85ml
Gochujang - 15ml
Self-raising Flour - 600ml
Spring Onions - 2
Cabbage - 600g
Pork Belly Pieces - 600g
Pork Belly Sauce - 67.5ml
Orange Juice - 90ml
Pickled Ginger - 30g
Fresh Coriander - 12g
Kewpie Mayo - 90ml
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 400ml of water. Add the spring onion whites, the shredded 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 ¼ of the cabbage batter and spread out across the pan in an even thickness of about 0.5cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 4 pancakes. Cover to keep warm.
STICKY PORK BELLY
Pat the pork belly chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the pork belly sauce, the orange juice, and 60ml of water.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky pork belly (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Side with the mayo for dunking.
Asian BBQ Sauce - 125ml
Gochujang - 20ml
Self-raising Flour - 800ml
Spring Onions - 2
Cabbage - 800g
Pork Belly Pieces - 800g
Pork Belly Sauce - 90ml
Orange Juice - 125ml
Pickled Ginger - 40g
Fresh Coriander - 15g
Kewpie Mayo - 125ml
Woolies Products in this dish
