Dan Lee’s Maple Char Siu

Ambassador / Mains / Pork



  • 1.2kg pork shoulder, sliced into 3–4 thick strips
  • 3 garlic cloves
  • 2-inch piece of ginger
  • 50g maple sugar 
  • 60ml pure maple syrup (preferably amber syrup for its rich taste)
  • 30ml groundnut oil (or neutral oil)
  • 80ml Shaoxing rice wine
  • 80ml light soy sauce
  • 20ml dark soy sauce
  • 40ml sweet hoisin sauce
  • 45ml yellow bean sauce
  • 45ml red fermented tofu 


  1. Blend all the ingredients except for the pork together to make the marinade.

    N.B. This can be done in a food processor or with a stick blender. If you have neither to hand, you can finely chop the ginger and garlic, then mix everything.
  2. Place the pork into a large glass bowl or a large zip lock bag and pour over ⅔ of the marinade, mixing well to ensure all the pork is covered.
  3. Leave the pork in the fridge to marinate for at least 4 hours but ideally 12–18 hours.
  4. With the remaining marinade, reduce it by ⅓ by carefully boiling it for a few minutes to create a glaze.
  5. Set your oven on to 240°C / 220°C fan and cook for 5 minutes to get a nice colour, then reduce the temperature to 180°C / 160°C fan for a further 12 minutes until the pork is cooked through.

    N.B. Alternatively, you can grill each piece of pork for 8 minutes or each side of cook the pork slices on a BBQ.
  6. Rest for 5 minutes then slice and glaze with the marinade and some extra maple syrup.
  7. Remove the pork, reserving the marinade for later if possible. Then, place the pork onto a roasting rack on a roasting tray and roast on the top shelf of the oven at 180°C / 160°C for 15 minutes.
  8. Remove the pork from the oven, turn it over and brush generously with the remaining marinade.
  9. Roast for a further 10 minutes at 240°C / 220°C fan then drop your oven to 160°C / 140°C fan and roast for a further 30 minutes.
  10. Check the pork is nicely coloured, and remove from the oven before resting for 5–10 minutes. Slice and serve!

A simple but delicious char siu recipe from brand ambassador Dan Lee, with a choice of cooking either in the oven or on the grill.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Dan Lee

Private chef

Ambassador Recipes

Mains Recipes

Pork Recipes

More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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