Wash and cut the cabbage in half. Ensure you discard of the core and then finely shred the cabbage leaves. Transfer into a bowl and set aside.

Thinly slice the pork belly slices and then cut the pork belly slices or bacon rashers in half. Transfer onto a plate and set aside.

To make the Okonomiyaki sauce (optional) in a small bowl add the sugar, oyster sauce or light soya suace, ketchup and Worcestershire sauce. Combine and mix all together until sugar has completely dissolved and set aside. Or use store bought sauce.

Using either a frying pan or hot plate, add cooking oil over medium heat. Let the oil heat up, once hot enough then spoon in half of the Okonomi batter. Shape into a circular shape. Cook for about a minute and then add pork belly slices (optional) and fry for about 3 minutes covering with a lid. If no adding any meat, cook for about 4 minutes covered with a lid.

Once the meat changes colour and the bottom has nicely browned, using two spatulas, carefully turn and flip over the pancake. Cover with a lid and cook for another 5 minutes. Then remove lid after 5 minutes and flip the pancake over 1 more time. Cook for a further 1-2 minutes uncovered, then transfer onto a serving plate.

Then apply okonomiyaki sauce with a spoon or silicone pastry brush, add Japanese mayonnaise in zigzagging lines, sprinkle bonito flakes. Sprinkle dried green seaweed (aonori, optional) and pickled red ginger on top for garnish. Repeat from steps 7 with the remaining okonomiyaki batter.