Five aromatic spices (star anise, cinnamon, bay leaf, shallot and ginger) were selected and cooked with pork pancetta at different additions, and the effects of different combinations of aromatic spices additions on the flavor profile and flavor substances of pork soup were investigated by sensory evaluation, electronic nose and gas chromatography-mass spectrometry coupling. The results showed that the optimal spice addition levels were 0.130% star anise, 0.050% bay leaf, 0.027% cinnamon, 0.800% shallot and 0.130% ginger, and the spice addition levels had a greater effect on the flavor profile of pork broth. A total of 56 volatiles were identified in the pork broth from four different concentrations of the combined spices. The combined spices introduced cinnamaldehyde, aniseed brain and other substances to the pork broth. The relative contents of hexanal, (2E,4E)-decadienal, 1-octen-3-ol, 3-hydroxy-2-butanone and 2-pentylfuran increased with the addition of spices, indicating that some components of the spices may have an effect on the oxidative degradation of fats and on the merad reaction. This experiment provides theoretical support for the improvement of flavor of meat products.