Preheat oven to 275°F. Lightly season pork belly all over with salt and ground black pepper.
Place pork belly on roasting rack in roasting pan, and roast in oven for 3 hours.
After 3 hours, remove pork belly, and let it cool for 30 minutes before cutting it.
Once pork belly has cooked and cooled, slice it into ½-inch slices.
Heat small amount of oil in sauté pan, and pan-fry pork belly slices until crisped and hot.
Remove pan-fried pork belly slices, and brush them with
Gochujang BBQ Sauce.
Place Pork Belly slices on platter, and sprinkle with chile flakes and black sesame seeds. Scatter with pickled radishes, and sprinkle cilantro over everything to cover.
