I don't like liver, but now I have to start eating pork liver because of its high iron content.
There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever.
I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are
At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant.
Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?