Level Lava Coffee Hot Sauce Glazed Roast Pork

Bring bold Sri Lankan-inspired flavours to your table with Level Lava Coffee Hot Sauce Glazed Roast Pork. The unique blend of Scotch Bonnet chillies, aromatic single origin coffee, and Ceylon cinnamon creates a rich glaze that caramelizes beautifully during roasting. Balanced with garlic, herbs, and a touch of sweetness, this roast is tender, juicy, and packed with layers of flavour making it a standout centerpiece for family gatherings, celebrations, or a memorable Sunday lunch.

Prep Time:: 20 mins
Total Time:: 6 hrs 35 mins
Servings:: 4–6 people

Roast pork gets a rich, sweet and spicy glaze from Level Lava Coffee Hot Sauce, garlic, herbs, and kithul treacle or honey.

Ingredients

For the Pork 1kg pork shoulder or pork belly (skin on or off) | 2 tbsp Miris by Islandmom Level Lava Coffee Hot Sauce | 2 tbsp olive oil | 1 tbsp soy sauce | 2 tbsp honey or kithul treacle | 1 tbsp mustard paste | 5 cloves garlic, minced | 1 tbsp fresh curry leaves, chopped (That Sri Lankan twist) | 1 tsp freshly ground black pepper | 1 tsp sea salt | Juice of ½ lime
For Garnish Fresh rosemary | Roasted garlic cloves | Lime wedges

Method

Prepare the Marinade

In a bowl, combine the Level Lava Coffee Hot Sauce, olive oil, soy sauce, honey (or kithul treacle), Dijon mustard, garlic, curry leaves, black pepper, salt, and lime juice. Mix well until smooth.
Marinate the Pork

Pat the pork dry and score the fat if using skin-on pork. Rub the marinade generously over the entire roast, ensuring it gets into the scored cuts.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate.
Roast
- Preheat the oven to 180°C (350°F).
- Place the pork on a roasting rack or in a roasting tray.
- Roast for 1½–2 hours (depending on the cut), basting every 30 minutes with the pan juices.
- During the final 15 minutes, brush with an additional tablespoon of Level Lava Coffee Hot Sauce mixed with a teaspoon of honey or kithul treacle to create a glossy, caramelised finish.
Rest & Slice

Remove the pork from the oven and allow it to rest for 10–15 minutes before slicing. This helps retain the juices and keeps the meat tender.