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How to make Wombok & pork okonomiyaki

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 6 spring onions, thinly sliced lengthways
  • 150g Coles Australian 3 Star Pork Mince
  • 1 1/2 cups self-raising flour
  • 1 cup chicken stock
  • 2 eggs, lightly whisked
  • 1 1/2 cups finely shredded wombok
  • 2 tbsp vegetable oil
  • 2 tbsp Worcestershire sauce
  • 1/2 cup Kewpie Mayonnaise

Method

  • Step 1 Place half the spring onion in a bowl of iced water. Set aside to curl.
  • Step 2 Heat a medium frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Transfer to a bowl.
  • Step 3 Place the flour in a large bowl. Make a well in the centre. Whisk the stock and eggs in a jug. Add to the flour and stir to combine. Add the pork, 1 cup of the wombok and the remaining spring onion to the batter. Stir to combine.
  • Step 4 Heat 2 tsp of the oil in a non-stick frying pan over medium-low heat. Cook 3/4 cup of the batter for 2-3 mins or until bubbles appear on surface. Use a spatula to turn. Brush cooked surface with a little Worcestershire sauce. Cook for 2 mins or until cooked through. Turn and cook for 1 min or until surface caramelises. Transfer to a large plate. Repeat with the remaining batter and Worcestershire sauce to make 4 pancakes.
  • Step 5 Place pancakes on plates. Drizzle with mayonnaise. Top with remaining wombok and spring onion curls.