The invention relates to pork-flavored essence and a preparation method thereof. The essence is prepared from the following raw materials in part by weight: 20 to 50 parts of tenebrio molitor larva enzymatic hydrolysate, 2 to 6 parts of amino acid, 4 to 10 parts of reducing sugar, 40 to 70 parts of pork enzymatic hydrolysate, 0 to 8 parts of refined lard, 0 to 2 parts of yeast extract, 0 to 2 parts of hydrolyzed vegetable protein (HVP), 0.5 to 1 part of vitamin B (VB)1, 0.5 to 1 part of I+G, 0 to 3 parts of green onion paste and 0 to 3 parts of ginger paste, wherein the tenebrio molitor larva enzymatic hydrolysate is prepared by performing enzymolysis on tenebrio molitor larva by using protease, and the pork enzymatic hydrolysate is prepared by performing enzymolysis on pork by using papain. According to the method, tenebrio molitor larva is used as a protein source for enzymolysis, and the protein enzymatic hydrolysate which is high in concentration of amino acid and peptide can be obtained; and compared with the common protein source pork, the tenebrio molitor larva is high in protein content and low in cost; and when the tenebrio molitor larva is applied to a formula of the essence, thermal reaction is promoted, and more aroma compounds are produced.