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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!!

Posted By: Frank Abraham
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Prep Time: 15 minutes | Cook Time: 90 minutes | Ready In: 105 minutes
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US Metric
  • 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 Tablespoons Hawaiian Salt
  • 1 Tablespoon Pepper
  • 1/4 Cup Vinegar
  • 2 Tablespoons Fish Sauce
  • 4 Chinese Style Eggplant
  • 1 Bunch Green Beans
  • 4 Bunches Watercress
  • 3 Tomatoes
  • 1 Onion

Cooking Process:
  1. Brown Ribs in Oil and Garlic
  2. Add Enough Water to cover meat
  3. Bring to boil, cover and simmer for 30 minutes
  4. Add Tomatoes and Onion, Continue to cook for 1 hour on Medium Heat until meat is tender
  5. Add Egg Plant, Stringbeans & Watercress
  6. Add Fish Sauce
how to serve:

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

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Reviewed on: Aug 8, 2012 By