1. Run cold water over the suckling pig and dry thoroughly inside and out. Rub the inside of the pig with lime juice. Mix the salt, cloves, and black pepper and use half of it to rub the inside of the pig.

2. Clean and wash the liver, heart, and kidney(optional). Dry and grind. Melt the butter in a pan on a low heat, add the onions and garlic, and saute until softened. Add the ground liver, heart, and kidney mixture and continue to saute for a further 5 minutes. Remove from heat and allow to cool.

3. Add the other ingredients, mixing well. (If the stuffing is too dry, add 1-2 tablespoons water or milk.) Fill the cavity with the stuffing and sew it up with kitchen twine. Stuff a ball of foil in the pig's mouth. Tie each pair of legs together and fold under the animal. Place belly downwards in a shallow pan. Brush the back with oil and sprinkle the remainder of the ground cloves, sea salt, and black pepper over the suckling pig. Cover the ears with foil for the first 90 minutes of cooking.

4. Preheat the oven to 325 degrees and cook the pig for 2 1/2 hours or until the juices run clear when pricked with a knife, basting regulary. Remove from the pan and allow to cool for 15 minutes. Replace the foil in the mouth with an orange and put the pig on a serving dish.

5. Drain the juices from the roasting pan to a wok. Add all the sauce ingredients except the cornstarch. Bring the juices to a boil and add the cornstarch, stirring gently until it thickens.