1.Mix massala powder in a little vinegar to form a paste.
2.Chop fine the green chillies, garlic and ginger and set aside.
3.Boil the pork and liver, cut into pieces and fry both in their own fat.
4.Add chopped green massala and fry when fried a little, add the red massala.
5.Fry for 5 minutes, then add pork-liver water (in which they were boiled), and salt and, when nearly ready, add tamarind juice to taste.
6.Keep for few days as sorpotel tastes better as it matures.