Pork cut into in small pieces and fry in the oil gently until the pieces are formed. Put red pepper and then immediately add the cleaned mushrooms (if mushrooms are small - not cut and leave purposes, but if large, cut in large pieces) and cut into large washers carrot. Stew meat with a slow fire for about 15 minutes. During this time, the onion cut into wafers with a thickness of about half a centimeter after mushrooms and carrots are added to soften the cookware. Mix. Put sterilize tomatoes and wine. Once the dish boil again, add salt, allspice, bay leaves and black pepper. Cook on slow fire for 20-25 minutes.