How to Make It

1. Peel and dice the potatoes into small, even pieces. Rinse, drain thoroughly, and pat dry.
2. Dice the luncheon meat, mince the garlic, and chop the onion.
3. Mix the banana ketchup, mirin, optional chili garlic sauce, and water in a small bowl. Set aside.
4. Heat cooking oil in a wide pan over medium heat. Fry the potatoes until golden and tender inside, then remove and drain.
5. Fry the luncheon meat until lightly browned on the edges. Remove and drain.
6. Carefully remove the excess oil, leaving about 1 Tbsp in the pan.
7. Sauté the garlic briefly until fragrant, then add the onion and cook until softened.
8. Pour in the prepared sauce. Bring to a gentle simmer and cook until slightly thickened.
9. Return the fried luncheon meat and potatoes. Toss gently until evenly coated and heated through.
10. Taste before adding salt, then adjust with salt and ground black pepper as needed. Garnish with chopped spring onions and serve hot.