In a large pot over low heat, add margarine, oil, and the pork paupiettes. Season with pepper and onion powder.

Add a little water once the margarine has melted away.

Peel and dice the onion.

In a skillet, sauté the onion with the bacon pieces until golden.

Once the pork paupiettes are cooked, add the bacon and onion mixture to the pot. Stir in the sour cream or crème fraîche.

Let simmer over low heat until the sauce becomes creamy.