Rinse the barley with plenty of water and soak, covered with water, overnight.
Drain the barley and discard the water. Place the barley in a medium stockpot, with 4quarts of water, and the pork meat, ribs, onion, green onion, garlic, bay leaves, bouillon cube, salt, pepper, and color. Simmer uncovered for 1 hour and 15 minutes.
Add the potatoes, peas, and cabbage and simmer for 15 minutes more. (The yellow potatoes will soften to a point where you won’t see much of them, but they will give body to the soup.)
Add the parsley, cilantro, and hogao.
Taste for more salt and serve with the avocado on the side.