Clean, wash and cut the peppers into pieces. Leek clean, wash and cut into thick rings. Peel and chop onions and garlic. Wash thyme, shake dry and remove leaves.
Cut off the rind from the pork belly. Dab both meats dry and dice. Heat clarified butter in a roasting or casserole dish. Brown the meat in it in portions. Season with salt and pepper.
Add the bell pepper, leek, onions and garlic at the end and fry briefly. Add all the meat again.
Deglaze with 1⁄2 l water and beer and bring to the boil. Stir in ajvar and thyme. Season with salt, pepper and 1 pinch of sugar. Cover and stew for about 1 1⁄2 hours until soft.
Season beer goulash once again with salt and pepper and serve. Dumplings or spaetzle taste good with it.