Peel the potatoes and slice into 1/4-inch thick slices. Dry both sides thoroughly with paper towel.
Mix the minced pork, light soy sauce, sesame oil and white pepper in a small bowl. Set aside to marinate.
Heat 1/2 to 3/4 inch of oil in a large frying pan over medium heat until hot but not smoking. Fry the potato slices in a single layer, flipping, until the edges are slightly golden. Drain. Repeat until all are fried.
Drain the oil to about 1-2 tbsp. Over medium heat add the garlic and fry until slightly golden, then add the marinated pork, flatten into a layer and cook untouched until slightly browned. Break up and cook until no longer pink.
Add the potato slices, dark soy sauce and water. Bring to a boil, then simmer covered for 5-7 minutes until the potatoes are soft and the sauce thickens. Add a splash of water if too dry.
Transfer to a plate, garnish with spring onion and serve with rice or porridge.
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