The meat is cut into 8-10 pieces are crushed gently with a wooden mallet, add salt and fry in the butter. Transfer to a wide shallow pan and pour 1 cup hot water, wine and vinegar. Add a few peppercorns and bay leaf 1, the court is covered with a lid and meat stew on medium heat, occasionally turning pieces. While pork stew, dried plums and dissolved until tender in a little water, are released from the stones and rub through a sieve. Bread soaked in milk, then crushed and mixed with mashed plums. Add cinnamon and sugar. When pork becomes ready, remove and leave in a warm. Sauce from stew (1.5-2 cup) is added to the plum mixture. The sauce is put on the fire to boil and pulls away. Stew meat ranks in serving plate, pour the sauce and served with vegetable toppings of your choice.