Smoked pork samples were divided into 4 groups depending on the characteristics of sample matrices (fatty meat and lean meat) and combustion material (straw and mixture of straw and polyethylene). By using the GC-MS method and isotope dilution technique, content of each dioxin related compound (DRC) in smoked pork was quantified and utilized as a crucial dataset for further data analysis by po. As a result, DRC content on fatty meat was significantly higher than on lean meat with the same smoked condition. In addition, the presence of polyethylene in combustion material was determined as culprit of several DRC formations, like PCB 169, 234678-HxCDF and 1234678-HpCDF.