How to make Egg Drop Soup with Pork Belly

Egg drop soup is such a mainstay of eating at Chinese food buffets. We don’t go out to eat too often now days with COVID-19 lurking around and also trying to watch our weight (go down, not up). So, when I came across a pork belly calling my name at Costco, I knew one of the menu items for our family gathering was to be Egg Drop Soup with Pork Belly. This post shows you the recipe for how to make an incredible homemade egg drop soup with pork belly.

Homemade Egg Drop Soup with Pork Belly - Ready to Serve
Egg Drop Soup with Pork Belly (and fall decorations)

Chinese Cuisine Theme Menu

I used pork belly in various ways to showcase pork belly for my family. The menu included:

Homemade Egg Drop Soup with pork belly as part of Chinese Cuisine lineup.
Homemade Egg Drop Soup wit Pork Belly as part of Chinese Cuisine lineup with pork belly

This post provides details on how to cook Egg Drop Soup with pork belly. It really an easy process and is so delicious. The browned crispy pork belly provided a real depth to the soup’s flavor.


The soup really doesn’t take much time to make so I went ahead and got everything ready. I ended up using Swanson Chicken Broth which turned out to be a good choice as it by itself is pretty tasty. To prep, I went ahead and chopped up a good bit of green onion, as the bottom ends go into the soup while cooking, and the tops go in at the end for flavor and for garnish.

Homemade egg drop soup with pork belly - adding chicken broth

Getting prepped to start Egg Drop Soup

Putting the Soup Together

Cut up about 1/2 lb. of pork belly into small bite size pieces. Add the pork belly into a pot on high and cook the pork belly until they are browned and a little crisp. You do not need to add any oil as pork belly has adequate fat. I cooked the pork belly in a cast iron pot. Once cooked, put them in a colander and let the grease drain.

Meanwhile, bring your broth up to a boil and add in the chopped bottoms from the green onions, garlic, sesame oil, rice wine vinegar, turmeric powder, black pepper and tamari sauce. Add the pork belly pieces as well. Let it cook on medium high for 10 minutes. Mix up the corn starch and water and begin to add a little at a time until you reach the consistency that you desire.

Homemade egg drop soup with pork belly - adding garlic
Adding minced Garlic

Finishing the Egg Drop Soup

The final step in finishing the egg drop soup is to “drop the egg”. I prefer a lot of eggs to be dropped in my soup. Take 6 or however many eggs you want and scramble them with a fork. Ensure the soup is at medium-high temperature. Using a spoon, stir the soup, and drizzle the egg mixture into the soup.

Making egg drop soup - adding eggs
Dropping the eggs into the soup

Serve the soup in a small bowl, making sure there is plenty of egg and pork belly in each bowl. Add some chopped green onion tops and you will have a soup to remember!

Ready to serve - egg drop soup with pork belly
Served up Egg Drop Soup with Pork Belly and fresh Green Onions

Egg Drop Soup with Pork Belly

Traditional egg drop soup is kicked up a notch by using browned pork belly. The pork belly adds a real depth to the flavor.
Course Soup
Cuisine Chinese


  • 1/2 lb. Pork belly, cut into small bite-size pieces
  • 6 Cups Chicken broth
  • 3 stalks Green Onion (chopped)
  • 3 Cloves Garlic, minced
  • 2/3 tsp Sesame oil
  • 1/2 tsp Rice wine vinegar
  • 1/2 tsp Turmeric Mostly for color
  • 6 Eggs I like lots of eggs
  • 3 tbsp Corn starch
  • 1/3 cup water
  • 1 tbsp Tamari Sauce Soy sauce can be substituted
  • 1/2 tsp Black Pepper


  • Add pork belly pieces in pre-heated pot on high and cook until browned. Keep stirring the pork belly so it doesn't stick to the bottom. You may need to throttle the temperate back down a bit if it gets too hot. Note: Oil is not needed as the pork belly has plenty of fat already.
  • Add chicken broth to pot and bring to a simmer. Stir in about 1/2 of the green onions, minced garlic, sesame oil, rice wine vinegar, tamari, turmeric, and black pepper.
  • Mix together the corn starch and water. Stir the soup continuously as you drizzle in the cornstarch/water mixture or you may get lumps of cornstarch in your soup. I typically add about half of this amount and check consistency after a couple of minutes then add more as needed.
  • Get your eggs and mix them up in a bowl. Some like to lightly beat the eggs so you still somewhat have a separation of egg whites and yokes. I just mix them up like scrambled eggs.
  • Drizzle the eggs in as you are stirring the egg drop soup so it creates more swirls and doesn't settle up on the bottom of the pot. Do this step right before you are ready to serve.
  • Ladle the egg drop soup into bowls, top with chopped green onion, and serve!
Keyword Chinese, Egg Drop Soup, Pork Belly, Soup

Now, enjoy the simple life by sitting with your family or friends, and eating some good egg drop soup with pork belly and fresh green onions.  Please let us know how you like this post or have suggestions on future posts.

Enjoy! Remember, if you can dream it, you can do it!

Please LIKE this post. If you have any COMMENTS or QUESTIONS, please post below. Please SUBSCRIBE to our BLOG for additional great content.

Chicken Fricassee over Puff Pastry Shell, Garlic Green Beans with Pancetta, and Stewed Okra

We love to cook and get family together to celebrate any time we can. We had good reason to celebrate as it’s our 34th (Erin and myself) and my Mom and Dad’s 61th wedding anniversary. Wow, how time flies when you are having fun! Right, baby? My mom and dad, along with my in-laws, came to the house to celebrate. We decided to go old school and cook a chicken fricassee served over a puff pastry shell, garlic green beans with pancetta, and stewed okra. Amanda also pitched in with some incredible divinity pie and Louisiana pecan balls. Not exactly Keto/low carb, but heck, we deserved to be treated with the anniversary and all!

Chicken fricassee is a pretty simple recipe and even one that I can’t hardly mess up. It’s basically a chicken stew without all the carrots and potatoes that are in a traditional chicken stew and but starts from a roux. Let’s take a look at the ingredients:

Note: I didn’t put out the white onions, green onions, garlic and bell peppers. I prefer fresh from the garden but I didn’t have any green beans and a limited supply of my Orange Jing Okra. I also didn’t put out the can of roasted diced tomatoes for the stewed okra.

The first thing you need to do is cut up your seasonings (GG’s terminology) so you are prepared to add it as you get your fricassee on! This includes 2 white onions, 1 bunch green onions, 1 sweet bell pepper, 1 stalk of celery and 3 or 4 cloves of garlic.

Cutting up seasonings (chinese pink celery from the garden)

I use a whole chicken hen for this recipe. Go ahead and cut it up. I did pretty well as I didn’t cut myself this time!

Season your chicken before browning it. I used some fresh ground pepper and some “Slap Your Mama” Cajun seasoning.

To get things going, pour four tablespoons of vegetable or canola oil into your cast iron pot and bring to medium-high temperature. Once hot, go ahead and put your chicken in. Brown it on all sides and remove.

Next step is to add 4 tablespoons of all purpose flour to the oil in the cast iron pot, 1 tablespoon at a time. Mix in the flour so no lumps are left and keep moving around the flour so it doesn’t burn. You will have some tidbits from the chicken in the roux. Don’t worry about that, just keep moving the flour around until it gets dark brown.

Once you’ve got your roux to the right darkness, its time to add 4 cups of chicken broth. Add the 4 cups of broth and bring to a boil. Add all the seasonings and cook until soft.

Cut back to med low and and add chicken back to pot. Cover and cook for 2 hours or until meat is coming off the bone. About 15 minutes before serving, add some chopped green onion and some chopped parsley (fresh from the garden).

For the sides, I used some green okra from the store mixed with some of my Orange Jing okra from the garden. I put a can of diced roasted tomatoes, 1/2 a small onion, and okra in a pot, with a little beef broth and let that cook down. It needs a good bit of time to stew so don’t wait to the last minute to start this. For the green beans, I fried up some pancetta in a sauce pan. I added some beef broth to deglaze the pan. Add the green beans and an entire clove of elephant garlic (minced) and put the top on the pan and let that steam until ready.

One of the unique ingredients is the use of the puff pastry shells. Erin’s grandmother, GG, served her chicken fricassee in the puff pastry shell and it both looks and tastes great. Throw those in the oven for about 20 minutes to get ready to plate.

Now, we are ready to plate. Let’s add some chicken fricassee into the puff pastry shell.

We can now add some garlic green beans with pancetta and our smothered okra.

Voila! It looked and tasted out of this world.

Show the final plating

And finally, after eating all this great food, Amanda served her divinity pie and Louisiana pecan rolls for desert.

We love to get together as a family and make memories. The wedding anniversaries were a great excuse to cook, eat, and celebrate together. The food was delicious and the company was even better. Even with COVID-19 around, take the time to make memories now, when you can. You can do it in a smart and social distancing manner, but go ahead and make memories with family and friends.


Chicken Fricassee Recipe


  • 4 tbsp All purpose Flour
  • 4 tbsp Vegetable Oil
  • 1 large chicken (cut up)
  • 4 cups chicken broth
  • 2 – 3 white onions (diced)
  • 1 bunch green onions (diced)
  • 1 bell pepper (diced)
  • 1 stalk celery (diced)
  • 3 – 4 cloves of garlic (minced)
  • 4 or 5 sprigs parsley (diced)
  • Salt and Pepper to taste
  • Cajun Seasoning to taste
  • Puff Pastry Shells (frozen)
  1. Chop up your vegetables and put them in a bowl, cover and place them in the refrigerator. Hopefully, these are fresh vegetables from the garden!
  2. Put oil in cast iron pot and bring heat up to medium-high.
  3. Prepare whole chicken by cutting it up into individual pieces. Season your chicken using salt and pepper, along with “Slap Your Mama” or other favorite cajun seasoning.
  4. Place chicken into hot cast iron pot and brown your chicken on all sides. Once browned, remove chicken and set aside.
  5. Next, we need to make a roux. Add 4 tbsp of all-purpose flour to the oil 1 tbsp at a time. Keep stirring the roux using a wooden flat edge spoon (preferably) or whisk so you keep moving the particle of flour around and so that it doesn’t stay in the same place and possibly burn. Note that there may be some skin and some meat from the chicken in the oil and that’s okay. That’s flavor. Keep cooking your roux until it turns a medium dark brown color.
  6. Combine 4 cups of chicken broth with the roux. Bring it back up to a boil.
  7. Add in the cut up seasonings (vegetables). Cook until seasonings get soft.
  8. Add the browned chicken back to the pot, along with the juices. Cut heat back to medium -low and cook until meat is falling off the bone which usually takes at least 1 hour.
  9. With about 15 minutes to go, add the parsley and some additional chopped green onions.
  10. Serve over puff pastry shell or white rice.

Now, enjoy the simple life by sitting with your family and friends. Celebrate whatever the occasion and make memories.  Please let us know how you like this post or have suggestions on future posts.

Enjoy! Remember, if you can dream it, you can do it!

Please LIKE this post. If you have any COMMENTS or QUESTIONS, please post below. Please SUBSCRIBE to our BLOG for additional great content.