Cut the pork into larger pieces. Heat oil in a large saucepan and fry the sprinkled with black pepper meat until it changes color.
Pull it out and in the same oil fry the chopped onion, and once it is tender, add the coarsely crushed garlic. Put the meat back and top up with the wine. Allow to cook until the meat is tender, adding the crushed bay leaf and occasionally adding some water.
Once the meat is fully ready, add salt and black pepper and savory. Pour the pre-whipped cream into the pot and stir for a few minutes. Remove from the heat and sprinkle it with freshly chopped parsley.