Chris Watson, chef de cuisine of Brabo, makes this popular dish one of the most succulent and comforting in town. Put in an order of the Belotta pork coming to Wagshal's to make it or buy excellent pork at The Butcher's Block, owned by Robert Weidmaier and a few doors along from Brabo.

Serves 2

2 whole, 10-12 ounce Pork (Fore) Shanks
1 quart beef stock
1 quart chicken stock
½ cup diced carrots
½ cup diced celery
Half head of peeled and chopped garlic
2 tablespoons finely chopped ginger
¼ cup chopped onion
1 tablespoon Chili Pepper flakes
1 tablespoon toasted fennel seeds
Kosher salt, cracked black pepper
3 small baby bok choy
2 baby sweet potatoes
1 tablespoon diced shallot
½ tablespoon finely chopped garlic
Pinch finely chopped ginger
1 tablespoon Olive oil
4 tablespoons butter
Kosher salt and cracked black pepper

For the Pork Shank and Sauce:

Season pork shank with salt and pepper and pan sear until golden brown, set aside.  Take beef and chicken stock and add carrots, celery, onion, garlic, fennel seeds and chili peppers flakes. Submerge pork shank into the stock and simmer for four hours.

To make sauce, strain the stock and reduce by three-quarters and add 2 tablespoons of butter and add chili peppers to taste.
 
For the vegetables:

Take baby bok choy and blanche in salted boiling water until tender and then cool down in cold water, remove and pat dry.  Sautee bok choy in a little melted butter, around 1 tablespoon, shallots and ginger. Cut in half.

Take sweet potatoes and rub in olive oil, salt and pepper and roast in a 350 degree oven until soft.  Cool down, remove skin and cut in half.  Sautee potatoes in 1 tablespoon of melted butter, garlic and ginger.

To serve, place bok choy and potatoes in middle of plate.  Place pork shank on top and pour sauce over, topped with salt and pepper.

Brabo is located at 1600 King St, Alexandria, adjacent to Lorien Hotel & Spa. 703 894 3440. Main courses cost from $19 to $32.

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