Chop the pork into large bites, sprinkle them with salt and black pepper and mix. Fry them in 2-3 lots in preheated oil until they change color evenly. Put them into a greased clay pot.
Add the cleaned and coarsely chopped potatoes, soaked briefly in water with 2 tablespoons of vinegar and drained. Chop the onion and put it to fry in about 2/5 cup (100 ml) of oil. At the end, add the whole cloves of garlic and finely chopped tomatoes.
Stir for 1 minute and remove from the heat. Season with a little salt and black pepper. Add the drained peas to the pot, top with the onions, garlic and tomatoes and stir slightly, next add the spices + bay leaf and crushed dill.
Pour in the wine and some warm water if needed. Put the lid on and put it to bake in a highly heated oven for 1 hour and 30 minutes.