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Place pork on a tray lined with baking paper. Place in the fridge, uncovered (do not cover the pork with plastic wrap), for 24 hours to dry out.
Preheat oven to 240°C/220°C fan forced. Place pork in a large roasting pan. Rub 1 tbsp oil over the pork rind and into the cuts. Sprinkle with salt. Roast for 50 minutes or until the rind crackles.
Meanwhile, place potato and carrots in a bowl. Drizzle with the remaining oil. Season and toss until well coated.
Reduce oven temperature to 180°C/160°C fan forced. Add the potato to the pan. Roast for 40 minutes. Add the carrots to the pan and roast for 30 minutes. Remove the pan from the oven.
Remove the string from around the pork. Carefully use a sharp knife to cut into every second score in the rind down to about 2cm deep into the meat. Arrange mozzarella slices inside the cuts. Dollop with small amounts of quince paste and push in thyme sprigs. Roast for 10 minutes or until the cheese has melted.
Place the pork on a serving platter and arrange the potato and carrots around the pork, to serve.