Use a sharp knife to trim away some of the meat and fat so it’s an even layer about 2.5cm (1in) thick. For both suckling pig and pork belly, weigh it, then lay it skin-side down on the cutting ...

Carve the pig. Arrange the stuffing on a serving platter with the carved meat on top. If enough orange juice is left in the roasting pan to serve as gravy, strain it and skim off the fat ...