Peel the potato and slice into 1/4-inch thick slices. Dry both sides of the potato slices thoroughly with paper towel.
Mix 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 deep of oil in a large frying pan over medium heat until hot but not smoking. Add in the potato slices in a single layer and fry, flipping the potato slices, until both the edges are slightly golden. Drain the potatoes. Repeat until all the potato slices have been fried.
Drain all the oil in the frying pan until about 1 to 2 tablespoons of oil is left. Heat over medium heat and add in the garlic. Fry the garlic until slightly golden and add in the marinated minced pork, flattening it into a single layer. Cook, untouched, for a few minutes until slightly browned then break up the pork and cook until the pork is no longer pink.
Add in the potato slices, dark soy sauce and water. Bring to a boil then turn down the heat to a simmer. Cover and simmer for about 5 to 7 minutes until the potatoes are soft and the sauce is slightly thickened. If it's too dry, splash in a little more water.
Transfer the potatoes into a serving plate, garnish with chopped spring onion and serve with porridge or rice.