This is a twist on something I prepare often and have posted before.
Cubed pork tenderloin marinated for several hours with garlic, lemon juice and zest, olive oil, coriander seeds and chilli. Except I didn't have any lemons and there is a monsoon outside so I subbed lime, which I did have. Then fried.
I think i prefer it with lime.
Accompanied by a simple red onion and tomato salad dressed with lime instead of lemon and balcony mint instead of basil which hasn't germinated this spring 
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Even the rice was a substitute. I went yesterday to buy my usual rice of choice - Thai Hom Mali rice from this company, Ko-Ko. But they only had 10kg sacks. My days of lugging home 10 kg sacks are over, but the only 5 kg sacks they had were this Cambodian Jasmine Rice, so I decided to give it a try. I doubt I could tell the difference in a blind tasting. And it was cheaper.
