Okonomiyaki with Sticky Soy Pork Belly | Gourmet Traveller

Ingredients

• 450 gm (3 cups) plain flour
• ½ tsp baking powder
• 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 tbsp finely chopped pickled ginger, plus extra to serve
• 50 ml vegetable oil
• To serve: Japanese mayonnaise, togarashi (see note) and roasted sesame seeds
• Sticky soy pork belly
• 1 kg piece boneless pork belly
• 375 ml chicken stock (1½ cups)
• 125 ml soy sauce (½ cup)
• 90 gm honey (¼ cup)
• 1 tbsp finely grated ginger
• Thinly peeled rind and juice of 1 orange