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Pork Fajitas

Pork fajitas make for an amazing dish - they are juicy, tender, sweet and salty. They quickly become a perfect go-to weekend meal.

Pork fajitas with colourful grilled vegetables in a wrap garnished with parsley and served with lime and guacamole.


For our ultimate pork fajitas, we use pork belly because it’s a fatty cut and, of course, fat means flavor. When the pork belly is cooked and the fat renders, the pork becomes extremely juicy and tender. This is a melt-in-your-mouth kind of juiciness that you can only really get with a cut like pork belly. Of course, you can try out different cuts of meat, but pork belly fajita will always be our go-to choice.

A close-up of a plate pork belly and colourful, charred grilled vegetables.


Since we don’t want to skip out on all the flavor of the pork, we use the pork juices that are leftover in the tray after the fat has rendered. We mix the leftover pork juices with dark soy sauce and honey which results in a salty and sweet flavor profile. This is a perfect combination for the pork belly.

A plate of pork fajitas with different dips and sauces surrounding it: chopped tomatoes, guacamole and spicy sauces.

What can I serve with pork fajitas?

Due to the flavor profile of these fajitas, we recommend serving a salad on the side or grilled vegetables.

How long can I store pork belly?

Store the cooked pork belly in an airtight container in the fridge for 3-4 days. Reheat the pork in the pan on a low-medium temperature for roughly 3-5 min on each side.

Pork Fajitas

Pork fajitas make for an amazing dish - they are juicy, tender, sweet and salty. They quickly become a perfect go-to weekend meal.



15 mins

55 mins

1 hr 10 mins

151 kcal

A tantalizing plate of fajitas, featuring pork and colorful bell peppers on top of a soft tortilla, garnished with a cilantro leaves. The dish is surrounded by a bowl of guacamole, two bowls of salsa and a lime wedge.


  • 1 lb pork belly slices

  • 2 teaspoons smoked paprika

  • 2 teaspoons cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon cayenne pepper

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • 2 tablespoons honey

  • 1 teaspoon dark soy sauce

  • undefined Juices of pork

  • 2 sliced bell peppers

  • 1 chopped white onion

  • 4 tortillas

  • 1 tablespoon cooking oil


  1. Add the seasoning (2 teaspoons smoked paprika, 2 teaspoons cumin, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon, ¼ teaspoon salt) to the sliced pork belly and rub in the seasoning.

  2. Cook the meat in the pan on medium-high heat for 3-5 minutes. The pork should char on each side.

  3. Pan-fry the onions and bell peppers on medium heat in a separate pan. Stir continuously until the bell peppers are soft and the onions are clear.

  4. To make the sauce, pour any juices that rendered off the pork into a separate bowl and then add 2 tablespoons of honey and 1 tablespoon of dark soy sauce and mix this together.

  5. Assemble the fajitas by adding a spoonful of pan-fried vegetables on each tortilla, add 2-3 pork slices on top of the vegetables. Drizzle a little bit of sauce on top of the pork belly and vegetables. Fold the tortillas and serve the fajitas with side salad or grilled vegetables.


  1. Calories 151 kcal | 
  2. Carbohydrate Content 32 g | 
  3. Cholesterol Content 2.8 mg | 
  4. Fat Content 2.5 g | 
  5. Fiber Content 3.8 g | 
  6. Protein Content 4 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 314.5 mg | 
  9. Sugar Content 12.4 g |