Preheat the oven to 150°C.
Score the pork skin in strips and rub with olive oil, salt, and thyme.
Place a roasting tin on the bottom shelf and the pork on a rack above it to roast for five hours.
Increase the oven temperature to 210°C.
Remove the tin with pork juices, add duck fat, and heat in the oven for five minutes.
Boil the peeled potatoes in salted water for one minute then drain and rough up the edges.
Coat the potatoes in the hot fat within the tin and roast for 45 minutes.
Simmer apples with 45ml water, 25g butter, and sugar until soft and fluffy.
Sauté the cabbage in a frying pan with the remaining butter and a splash of water.
Carve the pork and serve with the roast potatoes, apple sauce, and cabbage.