How to marinate ground pork in a manner consistent with healthy ancestral societies for the safest and most digestible pork-based dishes.
Some people are surprised to learn that pork is a healthy food. Anthropological evidence documented by Dr. Weston A. Price early in the last century identifies it as a staple for number of long-lived ancestral societies.
Examples include the people of Okinawa, Japan and the former Soviet republic of Georgia.
Interestingly, the book “Blue Zones” which covers the Okinawan diet, ignores that pork was an important staple with the author erroneously claiming that this healthy society only enjoyed it during festivals. The fact is that pork consumption per person averaged about a quarter pound per day!
These traditional cultures took great care to prepare all forms of pork properly before eating in order to:
- Preserve the meat from spoilage
- Elimination of parasite risk
- Enhanced digestibility
Ancestral methods for preparing pork for safe consumption include curing, pickling or marinating.
Certainly, choosing to eat meat from pigs is a personal decision that some may forgo for religious reasons.
If you do choose to consume pork, it is very important to prepare the meat in a traditional manner and cook thoroughly to protect against parasites.
Marinated Ground Pork Recipe
Preparation of ground pork in a simple, properly acidic marinade to ensure safety and optimal digestibility.
Mix ground pork with lemon juice and liquid whey in a glass bowl.
Leave uncovered in the refrigerator for at least one hour and up to 8 hours.
Remove the bowl from the refrigerator and pat the ground pork dry with a clean cotton dishtowel. No need to rinse before drying, but you can if you like.
Finish preparation of the desired dish by adding herbs, sea salt, and/or pepper. Cook as desired in the oven, on the grill, or a frypan on the stovetop.
Refrigerate leftovers of marinated and cooked ground pork in a glass dish with a secure lid for up to four days.