Pork Fajitas

Pork fajitas are an excellent choice for a meal, offering a nice mix of juicy and tender pork with a hint of both sweet and salty flavors. They are easy to prepare and quickly become a favorite for weekend dinners.

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


We use pork belly for our ultimate pork fajitas 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 exceptionally juicy and tender. This is a melt-in-your-mouth kind of juiciness you can only get with a cut like pork belly. Of course, you can try different cuts of meat, but pork belly fajita will always be our go-to choice. We use a cast-iron skillet to prepare the pork, but you can also use a non-stick frying pan.


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


Our pork fajita recipe includes onions and bell peppers, adding flavor and color to the dish. The onions, when cooked, become soft and slightly sweet, pairing well with the savory pork. Bell peppers, often used in various colors like red, yellow, and green, offer a mild flavor and a crunchy texture. These vegetables make the dish more colorful and provide a nice contrast in flavors, making the fajitas a simple yet delicious meal.

Add your own touch

Variety certainly is the spice of life, so here are some excellent twists on the classic pork fajita recipe for you to try;

  • Spicy: Add extra chili peppers or a spicy seasoning blend to give the pork fajitas a fiery kick.
  • BBQ: Use a barbecue sauce marinade for the pork to infuse a smoky, sweet flavor.
  • Pineapple: Include chunks of pineapple for a tropical twist and a hint of sweetness.
  • Citrus-marinated: Marinate the pork in a citrus blend, like lime or orange juice, for a zesty flavor.
  • Pulled pork: Use slow-cooked, shredded pork instead of sliced pork for a different texture.
  • Vegetarian fajitas: Substitute pork with a plant-based alternative like jackfruit or tofu, seasoned in a similar style.

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

  • Cheesy fajitas: Top the fajitas with melted cheese or a sprinkle of cotija cheese for added richness.
  • Grilled pork fajitas: Grill the pork and vegetables for a charred, smoky flavor.
  • Creamy avocado: Add sliced or mashed avocado, or a dollop of guacamole for creaminess and a touch of freshness.
  • Sweet and sour: Incorporate a sweet and sour sauce to create a unique Asian-Mexican fusion.

Serve it up

We usually serve some side dips with our pork fajitas to add something extra to the flavor profile - here are our top choices;

  • Guacamole: Freshly made with ripe avocados, this creamy, rich dip is a refreshing counterpoint to the pork, bringing a smooth texture and freshness to each bite.
  • Sour Cream: Offering a cool and creamy respite, a dollop of sour cream on top of the fajitas can beautifully balance the heat and spices.
  • Pico de gallo: A vibrant, freshly chopped tomato salsa, bursting with the flavors of ripe tomatoes, onions, and cilantro, adds a splash of color and a refreshing zest that cuts through the richness of the pork.

But let’s not stop there; here are some excellent side dishes to serve with your pork fajitas if you’re looking for a spread;

  • Cilantro lime rice: This dish is a blend of fluffy rice infused with the zesty freshness of lime and the distinct, herbal notes of cilantro, creating a mix of flavors that perfectly balances the richness of the pork fajitas.
  • Black beans: Slow-cooked to perfection, these beans offer a creamy texture and a deep, earthy flavor that serves as a hearty and nutritious complement to the spicy and savory notes of the fajitas.
  • Mexican street corn (Elote): An irresistible combination of char-grilled corn on the cob, smothered in a creamy, tangy sauce and sprinkled with cheese and spices, this dish adds a luxurious and indulgent element to the meal.
  • Refried beans: These beans, mashed and cooked to a velvety consistency, provide a comforting and savory side that melds seamlessly with the fajitas spices.
  • Mexican coleslaw: A zesty and spicy twist on traditional coleslaw, it adds a crunch and a refreshing, tangy flavor that cleanses the palate and complements the warmth of the fajitas.
  • Cheese quesadillas: Simple yet delightful, these quesadillas offer a gooey, cheesy goodness that pairs excellently with the meaty and spicy profile of the fajitas.
  • Chips and salsa: A staple in Mexican cuisine, this combination of crunchy tortilla chips and a spicy salsa provides a light and enjoyable side, perfect for scooping up between bites of fajita.
  • Spanish rice: This tomato-based rice dish, rich in flavor and seasoned with a blend of spices, adds depth and warmth to the meal.
  • Grilled vegetables: A medley of grilled vegetables like zucchini, bell peppers, and asparagus, seasoned and charred, adds a smoky flavor and a healthful, colorful touch to the plate.

A plate of pork fajitas on a soft tortilla garnished with sour cream.

What can I serve with pork fajitas?

Pork fajitas lend themselves to so many delicious pairings; we usually serve our fajitas with refreshing dips like sour cream and guacamole. We also opt for other Tex-Mex classics if we're looking for a bit of a spread, quesadillas, chips and salsa or cilantro lime rice are all great choices.

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 | 

About the author

Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.

Headshot of the author, Emma Donin