I like to marinade pork. It does several things, such as add flavor and reduce possibility of pathogens.
I use olive oil, kefir or kombucha or apple cidar vinegar, molasses or sugar, soy sauce, worchester, sea salt, fresh garlic, pineapple, ginger, basil and other herbs. Kefir once again adds pro-biotics than can help keep down bad bacteria. Marinading pork also helps to neutralize certain proteins in pork that can cause blood cells to coagulate in a bad way. I put the marinaded pork in a safe glass container with lid and put in the fridge for a few days before cooking.
I like to keep it on hand for guests that stop by for tacos and for myself for breakfast with eggs and sprouted grain pancakes.
Pork should be marinaded, cured or smoked to neutralize these proteins. I learned about this from a Wise Traditions article. You can look it up on the Weston A. Price website to learn more:
"The processing of pork in customary ways by salts and acidic marinades makes pork safe for consumption— not only by inactivating parasites, killing off noxious bacteria that may cause food poisoning, and promoting safe fermentations in the meat that add flavor; traditional processing of pork also seems to prevent the inflammatory and blood clotting effects as observed here through live blood analysis, although we do not know why."
Some people do not eat pork for religious reasons, and I respect that. There are good reasons not to eat pork due to possible parasites as well. If one does eat pork, I recommend local pasture raised pork not fed soy.
The Organic Fool