Preheat the oven to 450 degrees F (230 degrees C).
Pat the Pork Belly (0.5 pound) dry and score the skin with a sharp knife, every 1/2-inch or so.
Place the pork belly on a wire rack in a roasting pan and rub the skin on all sides with the Extra-Virgin Olive Oil (1 tablespoon) and then Salt (1/2 tablespoon) making sure to work the salt into the scores. Season with Freshly Ground Black Pepper (to taste).
Roast for 35 minutes on the middle rack of the oven, then adjust the oven to the broil setting and move the oven shelf as close to the broiler as possible.
Broil for 1 minute and then check the skin - you want all of it to be bubbling, puffed up, and golden brown.
Once skin is ready, remove the pan from the broiler and let the pork belly rest for 10 minutes before you slice and serve.