For the home-made caramel, it's here
70g salted butter caramel (home made for me) – 2 shallots (sliced) – 1 crushed garlic clove– 370g of Pork filet mignon – 30g of crème fraiche.
Boil the water for the rice. Cook the rice 10 minutes.
In a wok, fry the shallots and the garlic.
Slice the pork into 1 cm-slices.
Add the pork in the wok. Cook for a further 4 minutes.
Meanwhile, reheat slowly the crème with the caramel in a little saucepan.
Serve the pork with the caramel sauce and the rice.
Inspired by a restaurant in Quimper.