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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Okonomiyaki & Sticky Pork Belly?
The preparation time for Okonomiyaki & Sticky Pork Belly with fresh coriander & pickled ginger is between 20 and 35 minutes.
What is the total time required to make Okonomiyaki & Sticky Pork Belly with fresh coriander & pickled ginger?
The total time required to make Okonomiyaki & Sticky Pork Belly with fresh coriander & pickled ginger is between 35 and 55 minutes.
How many servings does Okonomiyaki & Sticky Pork Belly provide?
4 servings
What are the main ingredients in Okonomiyaki & Sticky Pork Belly?
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
What is the nutritional information of Okonomiyaki & Sticky Pork Belly?
Calories: 1314, Carbs: 132 grams, Fat: grams, Protein: 53.6 grams, Sugar: 38.2 grams, Salt: 1074 grams
How do I prepare Okonomiyaki & Sticky Pork Belly?
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. 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. 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. 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.
What should be prepared from my kitchen to make Okonomiyaki & Sticky Pork Belly?
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
How many calories does Okonomiyaki & Sticky Pork Belly have?
1314 calories
How much fat content does Okonomiyaki & Sticky Pork Belly have?
grams
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