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Mix the rub (coffee grounds, dark brown sugar, salt and pepper) and rub the pork belly slices.
Slide the pork belly into the fridge overnight or for up to 48 hours.
Cook the pork belly indirectly on a kettle BBQ at around 160C lid temp until the belly slices are soft and floppy, about an hour.
Add some whisky oak wood for a little smoke.
For the Red Eye Mayo, mix 2 tbsp strong black coffee, 4 tbsp mayo, and 2 tbsp sriracha.
For the salad, shred a wedge of red cabbage and mix with a grated carrot, coriander, and lime juice.
Serve the pork belly, Red Eye Mayo, and salad in a baguette.