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Pork Rib Soup w/Egg Plant & Watercress

On a recent visit, my father decided to cook dinner for us. He decided to make one of his favorite soups. I don't know what its really called, but it is so incredibly delicious!! It is made with St. Louis style ribs, watercress and eggplant in a very hearty broth seasoned with onions, tomatoes and patis or fish sauce. It doesn't get any better than that!!
Prep Time15 mins
Active Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soup, Stew
Cuisine: Hawaiian
Keyword: sabao, soup, pork, egg plant, watercress, hawaiian, hawaii
Author: Frank Abraham


  • 3 lbs St. Louis Style spare ribs cut in 1.5" - 2" pieces (have the butcher do this for you)
  • Oil to cover bottom of pot
  • Water (Enough to cover the meat)
  • 4-6 Cloves of garlic
  • 2 tbsp Hawaiian Salt
  • 1 tbsp Pepper
  • 1/4 Cup Vinegar
  • 2 tbsp Fish Sauce
  • 4 Chinese style Eggplant
  • 1 Bunch green beans
  • 4 Bunches watercress
  • 3 Tomatoes
  • 1 Onion


  • Brown Ribs in Oil and Garlic.
  • Add Enough Water to cover meat.
  • Bring to boil, cover and simmer for 30 minutes.
  • Add Tomatoes and Onion, Continue to cook for 1 hour on Medium Heat until meat is tender.
  • Add Egg Plant, Stringbeans & Watercress.
  • Add Fish Sauce.

Serve as a main dish over rice or as a side dish.  Serves 4-6