Cut the smoked pork into thick slices. Peel onions and cut them into half rings. Heat some oil in a large pan with a high rim and fry the slices of pork loin in portions on both sides and remove. Add the onions to the hot frying fat and also fry them. Take out 2 tablespoons of onions and set aside. Pour cream and chilli sauce over the remaining onions. Rinse bottles of chilli sauce with a little water and pour in.
Heat the sauce and season to taste with chilli. Put slices of sliced pork in and braise covered for 5-10 minutes. Wash parsley, dab dry and cut into fine strips. Wash 1 chilli pepper and cut into fine rings. Spread onions set aside on the meat and sprinkle with parsley and chilli. Garnish with remaining chilli
With 10 people: