How to make
It's best if the pork meat is from a leg, smear it with salt and oil and bake in the oven with a little water, just to cover the bottom of the tray. Boil until most of the water evaporates and the sauce in the tray thickens (browns).
Take the baked meat out of the tray, pour in new water and return to the oven to dissolve the baked sauce and obtain a brown broth.
For the sauce: Braise 2-3 tbsp flour and the paprika in pan with a little oil. While stirring, pour in the broth from the tray to it and leave to boil until the flour boils well.
If the broth is not enough and the sauce is too thick, add a little more water (sauce must not be too thick though, it thickens a little after sitting for a bit).
Season with salt and once removed from the stove add the juice of a lemon (to taste), piece of lemon with the rind (leave lemon in the sauce for 10 min., then take it out) and black pepper.
Dice the baked meat, pour it into a tin platter. To it add slices of blanched mushrooms (canned are okay).
Pour the prepared sauce over the meat and put on the stove to boil, without stirring. Once ready, distribute into plates, put a few chili peppers into each (fresh or roasted) and a bunch of parsley for decoration.
