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Chicago pork sandwiches with caramelised onions


  • Heat a little oil in a heavy-bottomed pot and fry the onions until they begin to brown around the edges. 
  • Add the balsamic, soy and some ground pepper. Stir well and continue cooking until lightly caramelised, adding a little water if drying out too much. 
  • To make the spice rub, mix together 2 tbsp salt, the paprika, ½ tbsp freshly ground pepper, the thyme, granulated garlic, onion powder and sugar. 
  • At the same time, batten out the pork steaks, rub all over with the spice mix and cook on a preheated, lightly oiled ridged grill. 
  • When ready, lightly spray the buns with oil and toast or grill. 
  • Smear the base of buns with a decent amount of mustard and top with the caramelised onions, lettuce and a good amount of relish. Press the top down and serve. 
  • nb.  Store any leftover spice mix in an airtight container for later use.


  • olive oil
  • 2 large onions, sliced
  • 1-2 tbsp balsamic vinegar
  • 1-2 tbsp soy sauce
  • salt & freshly ground pepper
  • ½ tbsp paprika
  • ½ tspn dried thyme
  • ½ tbsp granulated garlic
  • ½ tbsp onion powder
  • ½ tspn raw sugar
  • 4 pork steaks, well trimmed
  • olive oil spray
  • 4 good quality burger buns, cut in half
  • Dijon mustard
  • 1 small butter lettuce
  • Huey’s Burger Relish (or any other relish)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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