Warm two plates in the oven.
In a heavy pan, melt the butter; add the garlic and onion and cook until wilted. Stir in the rice; cover and cook over very low heat for 1 to 3 minutes.
Uncover, and add the remaining ingredients, except the pork. Bring to the boil; reduce heat and simmer, covered, for 18 to 25 minutes, or until the liquid is absorbed.
Turn off the heat and let sit 5 minutes. Meanwhile heat the cubed pork in a microwave until warmed through; the pork is less likely to dry out than if you include it in the pilaff.
Serve on warm plates.