Deep in the Canadian forests, primarily of Québec, a unique natural freeze/thaw phenomenon creates the conditions for the sugary sap to be harvested from maple trees. 34 million in full syrup working order.

Springtime temperature fluctuations see the mercury flit above and below freezing. This creates the pressure inside the trees that allows the magic sap to be tapped from the trunks, typically over a period of 12-20 days from early March to late April.

The syrup is then filtered, inspected, graded and transferred from barrels to be boflled or canned before it is shipped to the UK. Québecis the only province where every drop of pure maple syrup is independently inspected, ensuring we always enjoy the very best.

There are four grades of Canadian maple syrup and each has its own distinct colour, flavour profile and qualities – just like olive oil.

The colour, which ranges from a golden- hued syrup to the seductive very dark grade,is a result of when it is harvested. The sap harvested at the beginning of the season produces a lighter colour maple syrup, and as the season progresses, the maple syrup is darker with a stronger taste.

Exact grading is determined using a spectrophotometer, a scientific instrument that calculates the amount of light penetrating the syrup. A grade is allotted depending on the percentage of light that emerges from the sweet stuff.

But regardless of grade, all Canadian maple syrup shares a common, enduring characteristic: it is 100% pure, free fromcolourings and additives.

www.maplefromcanada.co.uk

Hot Maple Pork Bao Buns (withAirFryerBacon)

Ingredients

For the pork:

  • 6–8 rashers of thick-cut streaky bacon
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • ½ tsp soy sauce
  • ½ tsp rice vinegar
  • Cracked black pepper

For the buns & fillings:

  • 6 bao buns (frozen or fresh)
  • Pickled cucumber or carrots
  • Fresh coriander
  • Spring onion, sliced
  • Mayonnaise
  • Chilli oil (optional)

Method

Make a quick carrot pickle with a little rice vinegar, maple syrup and pinch of salt.

Make the maple glaze by combining maple syrup,sriracha, soy sauce and lime juice.

Brush the glaze all over the sliced bacon before placing into the airfryer to cook for 6-8 mins (depending on thickness) at 190ºC.

After 6-8 minutes, brush the slices of bacon with more glaze and cook again at 200°C for 1–2 mins until charred and glossy.

Prepare the steam bao buns according to the package instructions.

Layer the bao bun with glazed bacon, squeeze of mayo, pickled veg, herbs, and a drizzle of chilli oil if you like it hot.

Charred Korean Coffee Pork with Maple Glaze

Ingredients

For the pork

  • 1.5 kg pork belly/shoulder, skin off, cut into thick lengths (around the thickness of a tennis ball)

For The Marinade

  1. 1 onion
  2. 4 spring onions
  3. 1 garlic bulb
  4. 1 thumb-sized piece ginger
  5. 2 tbsp  miso paste
  6. 2 tbsp light soy sauce
  7. 2 tbsp maple syrup
  8. 2 shots espresso
    For the poaching liquid
  9. 1 tsp  whole black peppercorns
  10. 3-4 star anise
  11. 1 cinnamon stick
  12. 3 bay leaves
  13. 500 ml freshly brewed coffee
  14. 2.5-3 L chicken stock
  15. 1 tsp salt

For The Glaze

  • 2 ladles of the poaching liquid
  • 6 tbsp maple syrup
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce

For the Sides

  • sweetheart cabbage leaves
  • handful of kimchi

    Method

Pork

  1. Blitz the marinade together in a food processor / finely chop the onion, spring onions, garlic & ginger and mix with the rest of the marinade ingredients.
  2. Rub the marinade all the way around the pork pieces and chill in the fridge for at least 1 hour if not overnight for added flavour.
  3. Remove any thick layers of the marinade from the pork (setting it aside for later). Heat 1 tbsp vegetable oil in a large saucepan to a high heat and sear the pork , turning once or twice to colour all the edges of pork.
  4. Then add the poaching liquid ingredients and bring to boil before turning down to a low heat. Simmer uncovered for 2 hours or as long as you like to soften the pork.
  5. Lastly, mix the glaze ingredients together in a small saucepan and bring to a boil on a medium heat. Boil until the glaze has become syrupy in texture again.
  6. Brush over the pork pieces and then finish under the grill or on a BBQ to char for 3-5 minutes on each side.
  7. Serve with sides all ready to go.

Sides

  1. Cover the sweetheart cabbage leaves in water mixed with 2 tbsp salt and soak for 1-2 hours
maple syrup recipe
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