Whisk together the first 5 ingredients in a bowl.
In a separate bowl, whisk together the eggs and Hondashi water, then add to the flour. DO NOT OVERMIX. THIS IS LIKE PANCAKE BATTER.
Add the cabbage, scallions, garlic, and ginger to the batter and mix with your hands to ensure no overmixing.
Heat a nonstick pan over medium heat and add pork belly to it. Render out fat and cook until crispy, add in half of the batter, and cook for 3 minutes on medium heat until a nice browning has occurred on the bottom side. Then flip over and repeat the process on the opposite side.
Once the pancake is cooked all the way through and crispy on both sides, remove it from the pan and put it on a platter.
Crisscross drizzle of kewpie and tonkatsu sauce and then sprinkle on katsuobushi.