Okonomiyaki with Sticky Soy Pork Belly

By The Weekly  

March 19, 2018

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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


1STICKY SOY PORK BELLY Preheat oven to 160 C. Place pork in a roasting pan large enough to fit pork snugly.

2Stir 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.

3Remove pork from braising liquid, cut into chunks and set aside.

4Simmer 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.

5OKONOMIYAKI 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.

6Stir in cabbage, onion, potato and pickled ginger and set aside to rest for 30 mins.

7Heat 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).

8Turn 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.

9Top 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