Pork Okonomiyaki

A savory Japanese cabbage pancake topped with crispy pork belly and tangy-sweet sauce. Golden, tender, and ready in under 30 minutes.

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Ingredients

1
Place the shredded cabbage in a large bowl and add the flour, egg, and water. Stir with a spoon until the flour is fully mixed and no white streaks remain, about 1 minute.
2
Heat a 10-inch skillet over medium-high heat for 1 minute until it is hot throughout. You can test by holding your hand 6 inches above the pan — you should feel heat radiating.
3
Spread half of the pork belly slices in an even single layer across the entire bottom of the skillet. Cook without moving for 2 minutes until the bottoms are golden brown and crispy.
4
Pour half of the batter (about 1 cup) evenly over the pork. Use the back of a spoon to spread it into a 1/4-inch-thick round pancake that covers the pork.
5
Cook without moving for 4 minutes until the bottom is deep golden brown and the top looks set and slightly dry when you press it with a spoon.
6
Slide a wide spatula under the pancake and flip it in one quick motion. Cook the other side for 3 minutes until it is also deep golden brown.
7
Slide the finished okonomiyaki onto a serving plate. Repeat steps 3–6 with the remaining pork and batter to make a second pancake.
8
Drizzle 1.5 tablespoons of okonomiyaki sauce in a thin zig-zag pattern across the top of each pancake.

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