Print Options:

Cheesy Tinapa Okonomiyaki

Yields4 ServingsPrep Time45 minsTotal Time45 mins

 34 tbsp oil
 1 kamotesliced into thin matchsticks
 1 carrotSliced into thin matchsticks
 1 leeksliced into thin matchsticks
 ½ cabbagefinely shredded
 2 tbsp gingergrated
 1 cup mushroomsthinly sliced
 1 cup cup togue
 ½ cup tinapa flakes
 ¾ cup cheesegrated
 8 pieces thin pork belly slices
 saltto taste
 ground black pepperto taste
 1 cup flour
 1 tsp baking powder
 ¼ cup cornstarch
 ½ cup chicken stock
 4 eggsbeaten
Sauce
 ½ white onionsliced thinly
 4 tsp soy sauce
 2 tbsp vinegar
 2 tbsp sugar
 2 tbsp water
 ½ tbsp red pepper powder
 ½ green chili, sliced thinly
 ½ red chili, sliced
Prepare pork
1

Season pork belly slices with salt and pepper.

Make batter
2

 In a bowl, mix flour, baking powder, cornstarch, eggs, and stock until well combined. Season with salt and pepper.

Mix vegetables
3

Add all the vegetables to the batter and mix until everything is well combined, evenly distributed, and well coated.

Fry pork
4

Lightly oil a non-stick pan over medium heat and fry 2 pieces of pork belly until crispy.

Add vegetable mixture
5

Lower heat to low then spread a thin layer of the vegetable pancake mixture on top.

Add cheese
6

Sprinkle a layer of grated cheese on top of the vegetable mixture.

Add tinapa flakes
7

Add an even layer of tinapa flakes throughout the pancake. Cover and allow to cook on low for a few minutes, allowing the vegetables to steam and the cheese to melt.

Flip
8

Carefully flip the pancake and continue cooking until crispy on both sides, about 5-8 minutes per side.

Nutrition Facts

Servings 0