Cut pork in small pieces. Pour beer and vinegar, add the zest and leave to marinate for 2 hours.

Carrots cut into medium-sized pieces, onion chop. Fry in vegetable oil, cover and stew on low heat for 5-7 minutes.

Remove pork from beer. Fry over high heat, add the honey, salt, pepper, mix thoroughly.

Put the pork in a pan with a thick bottom, sprinkle the carrots with onion, add pepper, Bay leaf, finely chopped garlic, greens, spices to taste, pour the beer from the marinade (leave some for bread), cover and put on fire. When boiling, reduce heat and simmer 30 minutes (until tender). That beer that is left, to soak the bread. Thoroughly mash with a fork and add to the meat. Bring to boil and saute for 5 minutes.