Name: Cheesy Tinapa Okonomiyaki
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 tbsp oil; 1 kamote; 1 carrot; 1 leek; ½ cabbage; 2 tbsp ginger; 1 cup mushrooms; 1 cup cup togue; ½ cup tinapa flakes; ¾ cup cheese; 8 pieces thin pork belly slices; salt; ground black pepper; 1 cup flour; 1 tsp baking powder; ¼ cup cornstarch; ½ cup chicken stock; 4 eggs; ½ white onion; 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