Su Dong Po (苏东坡) was one of the greatest poets of all time in China. Lots of people still love his poems now. His legacy was not just limited to his poems though. He also invented a lot of food recipes. Dong Po Pork, which was named after him, was the best of them.
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Fat and Lean Streaked Pork with skin should be used for this dish. The pork should be cut into cubes. The concept of cooking it is to add just a little water and spend a really long time in frying and then steaming on mild fire. The long time of cooking makes the sauce able to go into every tissue of the pork, and also makes the pork soft like melten. Just one bite you will feel the pork melting in your mouth and filling it with the fragrance and taste mixed by rice wine, soy sauce and fresh pork. Don't worry about the fat! I assure that well cooked Dong Po Pork will not be greasy at all.