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Begin to cook rigatoni according to package instructions in salted water until el dente. Should take about 10 -15 minutes.
Cut pork belly into 1 inch pieces and cook over medium heat for 3-5 minutes on each side until nicely browned on each side.
Remove the pork belly but leave 1 tbsp of the bacon fat.
Add sliced garlic into the same pan and cook for 30 seconds until fragrant.
Add gochujang, and cook while stirring for 1 minute.
Add milk, cream, and soy sauce and allow it to simmer for 3 minutes until thickened.
At this point, the pasta should almost be done cooking. If it isn't ready yet, keep your gochujang sauce pan over low heat until the pasta is ready.
Add the rigatoni directly into the sauce pan along with the cooked pork belly and starchy pasta water.
Cook over medium heat until the sauce is your desired consistency. I like to keep this slightly more saucy so I only let it simmer about 2-3 more minutes.
Optionally top it with parmesan cheese and chopped chives.