**add Crispy Spam Recipe

Prepare the Spam

Open the can of Spam and drain any excess liquid. Remove the block of Spam and place it on a cutting board. If the Spam is cold and firm, let it sit at room temperature 5 minutes to make slicing easier.

Slice

Slice the Spam into 1/4- to 1/2-inch (about 6–12 mm) thick slices. For bite-sized pieces, cut each slice into thirds or quarters depending on desired shape.

Coat

In a shallow bowl, combine the cornstarch, salt, and black pepper. Lightly pat each Spam piece dry with a paper towel, then toss or dredge the pieces in the cornstarch mixture so they have an even, thin coating. Shake off excess.

Fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes). Arrange the Spam pieces in a single layer without overcrowding — work in batches if necessary. Fry until the bottom is deep golden and crisp, about 2–3 minutes. Flip and crisp the other side 1–2 minutes more. Total cook time per piece should be 3–5 minutes depending on thickness.

Drain and Rest

Transfer cooked Spam to a wire rack set over a baking sheet or a plate lined with paper towels to drain. If you want extra crispness, keep the skillet warm and place the cooked pieces on the rack in a warm oven (around 200°F / 95°C) while finishing remaining batches.

While the Spam cooks, whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chili flakes in a small bowl until the honey dissolves. Taste and adjust — add more honey for sweetness, more vinegar for tang, or more chili flakes for heat.

Arrange crispy Spam on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon or lime wedges and the dipping sauce on the side. Squeeze citrus over the Spam just before eating if you like a bright contrast.