Gather all the ingredients.
Grind garlic with a grinder or a garlic press and place into a mixing bowl.
Combine salt and black pepper into the mixing bowl to from rub. Thoroughly rub the seasoning into the pork belly and transfer to a zip lock bag. Squeeze as much air you can out and refrigerator for at least 12 hours.
After 12 hours, wash off rub with water and set aside.
Fill stove top pot with enough water to completely submerge entire pork belly and bring to boil.
Once boiling, add the entire pork belly inside. Bring heat down to low, cover and cook for 40 minutes.
After 40 minutes, remove pork belly from water and place on cutting board. Cut into bite-size pieces that are about 1/2 inch in width.
In a frying pan, place aluminum foil on the bottom, followed by coffee grinds and then roasting rack on top of aluminum foil. Set to heat to medium-high and after 3-4 minutes, you should see light smoke coming out of the pan. If not, adjust the heat until you get this result. Place cut pork belly slices on roasting rack and cover pan. Reduce heat to medium and continue to smoke for 15-20 minutes or until pork belly attains a light brown tint. Once color is attained, remove and transfer to a serving plate.