Wash the pork meat just once, trim out the unwanted fat and chop into medium-sized cubes. If the pork has been refrigerated, bring it down to room temperature before marinating/cooking.
Grind the masala paste (without tamarind), note that mustard seeds also have to go into the ground paste.
Marinate the pork with the ground masala. Best kept overnight for marination but it also turns out good with 30 minutes of marination even (if in a rush).
Heat oil in a vessel (I always use a non-stick cookpot). Add the bay leaves, then the coarsely chopped onions and fry until translucent. Don't over fry them or wait until they turn brown as browned onions would sweeten the gravy.
Add the pork cubes, stir well and when the masala is well-ensconced - add tamarind pulp and water and cook covered. I don't use a pressure cooker as slow cooking lends a better taste overall. It also allows you a fair amount of control over the texture of the meat. (Adjust the taste after having added the water (I leave this to your discretion).
You may add a little water if you want it to be a pork vindaloo curry or a pork vindaloo masala (OPTIONAL step). As for me, I prefer it in thick vindaloo gravy form sans water.
