Way to go is diced pork.
Along with chicken breast it's one of the most versatile cuts there is.
But remember, lean pork will dry out if you over cook it.
Here's how to keep it moist and flavoursome:
Infuse the meat with flavour, tenderise it and keep it moist when cooking. Marinade for 4 hours or overnight.
Cook low, slow and moist
Cook it too quickly or too hot and it'll dry out. It's best cooked in a sauce on low for about 90 minutes per 500g
Delivered loose in a clear plastic bag.
Because this is fresh meat expect a bit of discolouration where the meat has been in contact with the air and a little bit of liquid to collect in the bag.
With fridge set at 1-4 °C
Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.