Perfect Slow Roasted Pork Belly with Crackling, Roast Potatoes, Mashed Sweet Potato and Peas

1. Preheat the oven to 160C (fan)/170C (electric)/325F/Gas 3.
2. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water.
3. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks.
4. Transfer the pork to a tray with a rack on top and sit the belly on the rack.
5. Add some water in the bottom of the tray and roast for 3 hours.
6. Prepare the potatoes and boil in boiling unsalted water until almost cooked (use a sharp knife to check). If you overcook them, they will turn to mush and will not hold it's shape. So keep an eye out!
7. Drain the potatoes and allow to dry naturally.
8. In the meantime, prepare the sweet potatoes and boil in boiling salted water until cooked.
9. Drain the sweet potatoes, mash and add some butter and season to taste.
10. About 50 minutes before the pork is due to come out, add a large, flat and shallow tray with about 5mm of vegetable oil in the tray to the top shelf of the oven.
11. After about 10 minutes, remove the tray and add the boiled potatoes and season with salt. Be careful not to burn yourself! and put it to the oven.
12. When the meat is ready, remove the pork from the oven and cover with foil to rest. Also turn the oven up to 200C/ 220C (electric).
13. Prepare a pan of boiling salted water to cook the petits pois/peas in and when boiled, add the peas.
14. When cooked, drain and add a knob of butter.
15. Remove the crackling from the pork and cut into pieces.
16. Reduce the juices from the pork on the gas heat.
17. Carve the meat and serve with the roast potatoes, sweet potato mash and peas and gravy.
18. Bellissimo!