Clean and wash the meat and offals well. In a large pot of water, boil the offals with some salt and turmeric powder.
Grind all the ingredients for the masala into a fine paste. Make sure not to add any water. Grind and set aside.
Once the pork meat and offals are boiled remove them from the water. Keep the water in which its cooked for later use to make the sorpotel gravy.
After the meat and offals cool down slightly, cut them into small cubes. Keep aside.
In a pan, heat some oil and fry these cubed pieces until it is slightly crispy or has a golden layer on it. Set aside.
In a large pot, add the finely chopped onions and caramelise them slightly until golden brown.
Now add the masala paste and fry the masala slightly with the onions before adding the cubed and browned meat and the residual gravy water in which the meat was boiled.
Give it a good boil until the gravy thickens. Check for seasoning and add more salt, sugar or water as per preference and taste.
Preserve for a day or two and then reheat it before serving.