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Okonomiyaki with Sticky Soy Pork Belly

Okonomiyaki with Sticky Soy Pork Belly – Recipe

A Chinese go-to gets a sticky Japanese makeover with this delicious delight.

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Ingredients per serve

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What you need

A Chinese go-to gets a sticky Japanese makeover with this delicious delight.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Sticky soy pork belly

    • Score the pork belly with a sharp knife and rub generously with ¼ oil and salt. Place in a large baking dish on top of the cooling rack.
    • Bake in a combi oven at 220°C for 20 minutes until the skin is crispy.
    • In a small bowl, combine KNORR Concentrated Liquid Stock with water (500ml per 10 serves), KNORR Chinese Honey Soy Sauce, fresh-crushed ginger and orange rind with juice. Once combined, pour into the tray with the pork belly (note: do not allow any moisture on the top of the pork as it will prevent a nice crackle).
    • Reduce the heat and continue cooking for 2–2½ hours.
    • Remove the pork belly from the oven and set aside.

  3. Okonomiyaki

    • While the pork is cooking, combine flour, baking powder and sea salt in a large bowl, make a well in the centre, add eggs and gradually pour in cold water (500ml per 10 serves), stirring until smooth and combined. Mix in cabbage, onion and potato. Set aside to rest for 30 minutes.
    • Heat a little of the reminder oil in a non-stick frypan and cook the okonomiyaki mix in batches until you have about ten pancakes.

  4. Sticky Honey Soy Sauce

    • Simmer half the braising liquid from the cooking tray (discard remainder) in a pot over medium heat until it is reduced to a glaze.

  5. To serve

    • Slice the pork belly and serve with sticky honey soy glaze over the top.
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