Trim the pork of excess fat and discard then cut the pork into bite size pieces.
Heat a dutch oven over medium-high heat until very hot. Add the butter, pork, and onion to the pot and cook, stirring occasionally, about 8 minutes.
Add the rice, garlic, ginger, paprika, cumin, turmeric, cinnamon, cardamom, 1 tsp salt, and 1/2 tsp pepper. Cook while stirring until fragrant, about 30 seconds. Pour in the chicken broth and bring to a boil.
Put a lid on the pot and reduce heat to low. Cook, DO NOT REMOVE LID, for 20 minutes.
Take off the heat, KEEP THE LID ON, and let rest while keeping covered for 10 more minutes. Season with salt & pepper to taste.
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