Su Dongbo 蘇東波 is one of the greatest poet, essayist, philosopher, poet, calligrapher... in Chinese history. One less seriously thing he is famous for is eating--he was a great gourmand. This dish is named after him. The other half of the bacon cut after the cold bath was put back into a pot and sautéed without browning with garlic and star anise. Shaoxing liquor was added and then a solution of sugar and dark soy sauce. Braised slowly until very tender but not falling apart and it is done.
Cut into smaller pieces and serve.Like butter, and just as fattening!
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