Defatting and deboning won’t help much, the taste/smell impregnates into the meat. Instead I’d recommend marinading:
add enough water to comfortably cover all the meat
add 10g salt and the juice of half lime for each kilogram of meat plus water
massage the meat a bit in the marinade
leave it overnight, in the fridge for at least 12h
Feel free to add other stuff to the marinade, like herbs, garlic, onions, ginger, oil, etc. Just keep in mind that you’ll need to discard that marinade water, you can’t really reduce it into a sauce, so anything that you add there will go to waste. (If you must, marinade it twice)
Got this trick from helping out rural relatives butchering pigs. They often raised the pigs to adulthood, and sometimes they forgot to castrate a boar or two.