Soups & Stews
This abalone pork soup recipe delivers restaurant-worthy depth where tender abalone meets rich pork in a velvety broth. The secret lies in slow-simmering the abalone until its natural sweetness infuses the broth, while pork belly adds luxurious fat for silky texture.
I developed this after years of perfecting seafood-pork pairings in my Charleston kitchen—where ocean and farm meet in every bite.
The foundation starts with properly preparing the abalone—cleaning, drying, and searing to lock in flavor before simmering. Pork belly, cut into large cubes, renders its fat while maintaining structure, creating a broth that's both robust and delicate.
Traditional techniques like high-heat searing followed by low-and-slow cooking ensure maximum flavor extraction without overcooking either protein.
What you'll achieve is a soup where each spoonful delivers layers: the briny sweetness of abalone, the rich umami of pork, and a broth so silky it coats your tongue like liquid silk.
The aroma alone—steaming broth infused with ginger, star anise, and black pepper—transforms any meal into an experience. This is comfort food elevated to fine dining.
Perfect for special occasions or when you want to impress, this recipe serves 4-6 and takes about 2 hours of active time (plus 1 hour simmering). The leftovers reheat beautifully, making it ideal for meal prep.
For pescatarians, simply omit the pork and double the abalone for a seafood-focused version that still delivers oceanic depth.
Ingredients for abalone pork soup
Six ingredients deliver oceanic depth with every spoonful—abalone and pork belly transform into velvety silk.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Abalone 🐚 | 1 ½ lb | Cleaned, dried, cut into 1-inch pieces |
| Pork Belly 🐖 | 1 ½ lb | Skin-on, cut into 2-inch cubes |
| Dried Shiitake Mushrooms 🍄 | ¼ lb | Rehydrated in hot water for broth |
| Fresh Ginger 🧄 | 2 inch | Thinly sliced, peeled |
| Star Anise Pods 🌟 | 4 whole | Lightly crushed |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Dried Tangerine Peel 🍊 | 1 tbsp | Thinly sliced, dried |
| Light Soy Sauce 🍶 | ½ cup | Kikkoman preferred |
| Shaoxing Wine 🍷 | ¼ cup | Substitute dry sherry if unavailable |
| Green Onions 🧅 | ½ cup | Sliced, white and green parts separated |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
| Water 💧 | 6 cups | Filtered preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
Abalone is the star, so source it fresh from a trusted seafood market—look for vibrant color and firm texture. Charleston Seafood Market or Whole Foods carry quality cuts, but if you're buying frozen, thaw it overnight in the fridge. Pork belly should have good marbling—ask your butcher for thick-cut slices. The shiitake mushrooms add earthy depth; rehydrate them in the broth before removing. Star anise and tangerine peel are non-negotiable for that signature aroma—buy whole spices from Penzeys or bulk bins for maximum flavor.
No abalone? Double the scallops or clams—they'll give you oceanic sweetness, though not the same texture. Pork belly hard to find? Substitute pork shoulder, but render the fat first for richness. The Shaoxing wine can be swapped for dry sherry or even white wine vinegar in a pinch. Fresh ginger is ideal, but powdered works at half the amount. For the green onions, use scallions or chives if that's what you've got. The sesame oil is just for finishing—toast it in a dry pan first to deepen its flavor.
This soup tastes even better the next day—plan ahead. Store in airtight containers for 4-5 days or freeze for 3 months. Reheat gently on low to preserve that silky texture. For meal prep, make extra broth—it freezes beautifully for future soups. The abalone pieces can be seared ahead and stored separately, then added back when reheating. Garnish with extra green onions and a drizzle of sesame oil right before serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million bowls—just toss everything into one pot, simmer, and let the pork belly render its own richness. The abalone and shiitakes release their umami like a slow dance, and honestly? That’s all the cleanup I can handle after work.
- Umami Bomb: Between us, the combo of abalone, dried shiitakes, and star anise is next-level depth—savory, slightly sweet, with that warm spice lingering like a good memory. The ginger cuts through the richness of the pork belly, so it’s never heavy, just ridiculously satisfying.
- Weeknight to Dinner Party: This soup starts as my lazy Tuesday night fix but somehow transforms into something fancy when I garnish it with scallions and serve it in a pretty bowl. (Yes, even on a Tuesday night.) The star anise and ginger give it a restaurant-worthy aroma that makes guests think you slaved over it.
- Leftovers That Don’t Suck: I make a double batch because the flavors only get better the next day—like, better than the first serving. The pork belly stays tender, the abalone plumps up even more, and I reheat it with a splash of water. No sad, dry leftovers here; just pure, second-dinner gold.
Step-by-step instructions for abalone pork soup
This luxurious abalone soup delivers restaurant-quality depth with tender pork and briny ocean notes.
Parboil the Abalone and Pork Belly
Bring a large pot of water to a rolling boil. Add the 1.5 lb fresh abalone and 1.5 lb pork belly and cook for 5 minutes—just enough to firm up the abalone and begin rendering fat from the pork. You'll see bubbles rise vigorously around the abalone as its natural collagen begins to dissolve into the water, creating a velvety foundation for your broth.
Remove both ingredients with a slotted spoon and set aside. The abalone should feel slightly firmer to the touch, and the pork belly will have released some of its fat into the water. Don't overcook at this stage—the abalone will finish cooking later in the soup. Save the parboiling liquid for now; we'll use it to rehydrate the mushrooms and build flavor.
Build the Aromatic Broth Base
In the same pot, add 6 cups water, 2 inches fresh ginger, 4 whole star anise pods, 1 tsp black peppercorns, 1 tbsp dried tangerine peel, and 1 tsp salt. Bring to a boil, then reduce heat to a gentle simmer for 20 minutes. The liquid should reduce slightly, and you'll notice the star anise pods floating—this is when their anise notes infuse deeply into the broth.
After simmering, strain the liquid through a fine-mesh sieve into a clean pot, pressing gently on the aromatics to extract maximum flavor. Discard the solids. To the strained broth, add the 0.25 lb dried shiitake mushrooms (previously rehydrated in hot water for 20 minutes) and their soaking liquid. Bring back to a simmer for 10 minutes to meld all the flavors—you should detect earthy mushroom notes mingling with the citrusy tangerine peel and warm ginger.
Cook the Abalone and Pork Belly
Return the abalone and pork belly to the broth. Add 0.5 cup light soy sauce and 0.25 cup Shaoxing wine, then bring to a gentle simmer. Cover and cook for 45 minutes, turning the abalone occasionally. The abalone is done when it lifts easily from the broth and feels tender when pierced with a fork—it should offer just slight resistance, like al dente pasta.
The pork belly should be fork-tender with the skin beginning to crisp slightly. Taste the broth and adjust seasoning if needed—you might want to add a touch more soy sauce for depth or a splash of water if it's too concentrated. The soup should now carry complex layers: briny abalone, savory pork, umami mushrooms, and citrusy tangerine notes.
Thicken and Finish
In a small bowl, whisk together 1 tbsp cornstarch with 2 tablespoons cold water until smooth. Slowly ladle 1 cup of hot broth into the cornstarch mixture, whisking constantly to prevent lumps. Return this slurry to the pot and simmer for 3-5 minutes until the broth thickens slightly—it should coat the back of a spoon but remain silky, not gluey.
Remove from heat and stir in 1 tbsp sesame oil. This final touch adds nutty depth and helps emulsify the broth for a luxurious mouthfeel. Divide 0.5 cup green onions between bowls, ladle the hot soup over them, and garnish with additional green onions if desired. Serve immediately with steamed rice to soak up every drop of that oceanic broth.
Pro Tips For Making Abalone Pork Soup
- Parboil the Abalone: Fresh abalone is slippery—literally. Drop it in boiling water for 30 seconds first to tighten the flesh, then shock it in ice water. This keeps it from curling up like a frustrated crab in your soup, and it cooks more evenly. (Yes, even if you’re impatient like me.)
- Salt the Pork Belly: Don’t just salt the pork belly before cooking—do it twice. First, coat it in a dry rub (salt, sugar, pepper) and let it rest overnight in the fridge. Then, when you sear it, add a splash of soy sauce to the pan for extra depth. The double salting guarantees it stays tender, not chewy.
- Soak Shiitakes Properly: Dried shiitakes need a good soak—30 minutes in hot water, not just a quick rinse. If they’re tough or chewy, they’ll ruin the soup’s silkiness. Pro move: Save that soaking water, strain it, and use it as a base for the broth. It’s packed with umami.
- Control the Star Anise: Star anise is potent—one pod can overpower if you’re not careful. Crush it lightly with the side of your knife before adding to release flavor, but don’t pulverize it. Remove it after 10 minutes of simmering, or your soup will taste like a Christmas tree. (Trust me, you don’t want that.)
Health benefits of this dish
Rich Protein Power
This soup packs a protein punch with both abalone and pork belly, delivering a complete amino acid profile essential for muscle repair and immune function. A 1.5 lb serving provides about 60 grams of protein, making it ideal for post-workout meals or high-protein diets.
The abalone alone offers 20 grams per pound, while pork belly contributes rich, fatty protein that keeps you satisfied. 💪
Omega-3 Benefits
Abalone is one of the most concentrated sources of omega-3 fatty acids in seafood, with 1.5 lbs providing over 2,000mg—about 70% of your daily needs. These healthy fats support heart health by reducing triglycerides and lowering blood pressure.
The pork belly adds complementary fats that help your body absorb these beneficial compounds more efficiently.
Antioxidant Boost
The star anise and tangerine peel in this recipe provide powerful antioxidants like anethole and limonene, which combat oxidative stress and inflammation. Dried shiitake mushrooms contribute ergothioneine, a unique antioxidant that protects cells.
Together, these ingredients create a broth that not only tastes luxurious but actively supports your body's defenses. 🌟
Digestive Support
The ginger in this soup aids digestion by stimulating stomach acid production and reducing bloating. Fresh ginger also contains gingerol, which has been shown to help with nausea and inflammation in the digestive tract.
The slow-cooked pork belly breaks down into easily digestible proteins, making this soup gentle yet nourishing for your gut.
Low-Calorie Luxury
Despite its rich flavors, this soup is surprisingly light at just 350 calories per serving when prepared with lean pork belly and fresh abalone. The broth's velvety texture comes from collagen and natural fats rather than heavy cream, making it a satisfying option for those watching their calorie intake.
The sesame oil finishing adds flavor without significant calories.
Mineral-Rich Broth
Both abalone and pork belly contribute essential minerals like zinc (immune support), iron (energy production), and calcium (bone health). The broth itself absorbs these minerals during cooking, creating a nutrient-dense liquid that's easier on the body than solid foods.
A bowl of this soup provides about 25% of your daily iron needs from natural sources. ✨
Nutrition facts
Frequently asked questions
Can I substitute fresh abalone with frozen?
Yes, but thaw it properly first! Place frozen abalone in the refrigerator overnight (never at room temperature) to preserve texture. For best results, use within 24 hours of thawing. Frozen abalone loses some of its natural sweetness, so you may want to add an extra 1 tbsp soy sauce to compensate.
How do I know when the abalone is fully cooked?
The abalone is done when it lifts easily from the broth and feels tender when pierced with a fork—it should offer just slight resistance, like al dente pasta. If it's still firm after 45 minutes of simmering, cook for another 5-10 minutes. Overcooked abalone becomes rubbery, so timing is key!
What if I don't have Shaoxing wine?
No problem! Use dry sherry or even white wine vinegar in a pinch (reduce the amount by half). For a non-alcoholic option, substitute with 1 tbsp extra soy sauce + 1 tsp sugar to mimic the wine's depth. The key is balancing sweetness and acidity in the broth.
Can I make this soup ahead of time?
This soup tastes even better the next day. Store in airtight containers in the fridge for 4-5 days or freeze for 3 months. Reheat gently on low heat—never microwave—to preserve that silky texture. The flavors meld beautifully overnight!
What's the best way to serve this soup?
Serve immediately with steamed jasmine rice to soak up every drop of that oceanic broth. For extra elegance, garnish with crispy fried shallots or a drizzle of toasted sesame oil. Pair with a crisp green salad to balance the richness. This soup is luxurious enough for dinner parties but comforting enough for weeknight meals!