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 ...

The feet are filled with small bones (knuckles), a lot of cartilage, and plenty of fat ... if the dish dries out, ruining your cooking vessel. If you're comfortable boning and skinning pig's ...

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 ...