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This delicious Japanese savoury pancake is absolutely delicious topped with sticky soy pork belly. Try it yourself tonight – the family will thank you!


Sticky Soy Pork Belly

  • 1 kg boneless pork belly
  • 375 ml chicken stock
  • 125 ml soy sauce
  • 90 g honey
  • 1 tbsp finely grated ginger
  • 1 orange, thinly peeled rind and juice


  • 450 g plain flour
  • ½ tsp baking powder
  • 2 tsps sea salt
  • 2 eggs, lightly beaten
  • 4 Chinese cabbage leaves, coarsely torn
  • 3 spring onions, thinly sliced, plus extra to serve
  • 1 small Sebago potato, coarsely grated
  • 2 tbsps finely chopped pickled ginger, plus extra to serve
  • 50 ml vegetable oil
  • Japanese mayonnaise, to serve
  • Togarashi, to serve
  • Roasted sesame seeds, to serve

STICKY SOY PORK BELLY Preheat oven to 160 C. Place pork in a roasting pan large enough to fit pork snugly.


Stir remaining ingredients in a saucepan over medium-high heat until combined and bring to the boil. Pour stock over pork; cover with foil and braise in oven for 2 to 2½ hours, or until very tender.


Remove pork from braising liquid, cut into chunks and set aside.


Simmer half the braising liquid (discard remainder) over medium-high heat until reduced to a glaze (10 to 15 mins), then add pork and set aside.


OKONOMIYAKI Combine flour, baking powder and salt in a large bowl. Make a well in the centre, add eggs and gradually add cold water, stirring until smooth and combined.


Stir in cabbage, onion, potato and pickled ginger and set aside to rest for 30 mins.


Heat one-quarter of the vegetable oil in a 15 cm-diameter non-stick frying pan over medium heat; add one-quarter of the pancake batter, spreading evenly in pan, and cook until golden on the base and beginning to set on the surface (6 to 8 mins).


Turn and cook until cooked through (6 to 8 mins), then transfer to an oven tray and keep warm while you repeat with remaining oil and pancake batter.


Top hot okonomiyaki with sticky soy pork belly, spring onion and pickled ginger, and drizzle with glaze. Serve japanese mayonnaise, togarashi and roasted sesame seeds separately to add according to taste.

Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au

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