Grind all the ingredient for the masala together, to form a smooth paste. If you like the dish more tangy, you may add more vinegar. Keep aside.
Heat oil in a pan.
Add the chopped onions and saute for a minute.
Tip in the ginger and garlic pastes.
Saute till the raw smell goes.
Add the pork and liver(if using), masala and salt and mix well for a minute.
Add 3/4 cup water and mix well.
Cover and cook till the meat is cooked through.
For better flavours, this dish needs to be prepared a day in advance before serving.
Serve hot with Rice, Appam, Idiyappam or any Indian bread of your choice.