Preheat your oven to 350°F (175°C) and position the rack in the center.
Place the salt pork belly on a clean cutting board and carefully remove any packaging or wrapping. Pat the pork belly dry using paper towels to remove excess moisture.
Score fat side of pork belly in a crosshatch pattern with a sharp knife. Be careful not to go deeply into the meat.
If desired, you can brush the pork belly with olive oil to enhance its crispiness during cooking. This step is optional but can add an extra dimension of flavor.
Season the pork belly with ground black pepper to taste. Since salt pork is already quite salty, additional salt is not necessary.
Line a baking dish or roasting pan with aluminum foil or parchment paper to make cleanup easier.
Place the seasoned salt pork belly in the baking dish, fat side up. If you have a meat thermometer, you can insert it into the thickest part of the pork belly, making sure it does not touch the bone (if present).
Slide the baking dish into the preheated oven and allow the salt pork to roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C). Cooking times may vary depending on the thickness of the pork belly, so it's essential to use a meat thermometer to ensure it's fully cooked.
Once the salt pork is cooked to your desired level of doneness, remove it from the oven using oven mitts or heat-resistant gloves. Give it 10 minutes rest before slicing.
Slice the salt pork belly into thin strips or bite-sized pieces and serve it as a delectable main course or as a flavorful addition to other dishes.