In a thick-bottomed pot, heat the oil and brown the pork cubes until they are well browned.
Add the coconut milk, soy sauce, ginger, and garlic, and a pinch of Cayenne pepper.
Mix and cover with a lid.
Let it simmer over low heat for two hours.

Half an hour before the end of cooking, put the sugar in a small saucepan and make a dry caramel.
Cook until you get a nice golden color.
Deglaze the caramel with lemon juice,
Add the preparation to the meat and continue cooking, stirring occasionally.

Cook the basmati rice in salted boiling water and 5 minutes before the end of cooking, add the frozen peas.
Drain and serve with the pork and sprinkle the dish with chopped coriander.