Infused with chili oil and numbing peppercorns for a bold flavor profile.
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In a large mixing bowl, whisk together the flour, ground Sichuan peppercorns, and dashi stock until a smooth batter forms.
Fold in the shredded cabbage, chopped green onions, pickled ginger, and one tablespoon of the chili oil until the cabbage is evenly coated.
Lightly oil a large non-stick skillet or griddle over medium heat and pour the batter into a thick circular disk.
Lay the thin slices of pork belly across the top of the batter and cook for about 5 minutes until the bottom is golden brown.
Carefully flip the pancake over so the pork belly side is down, cover with a lid, and steam-cook for another 5-6 minutes.
Flip the pancake one last time (pork side up) and cook uncovered for 2 minutes to ensure maximum crispiness.
Transfer to a plate and generously brush the top with okonomiyaki sauce and the remaining chili oil.
Drizzle with Kewpie mayonnaise in a zigzag pattern and sprinkle with extra Sichuan peppercorns and sesame seeds before serving.
