Put 2 endives into each of 4 heavy-duty quartsize zipper-seal plastic bags. To each bag, add 1 teaspoon sugar, 2 tablespoons orange juice, 1 tablespoon each honey and butter, and a pinch of salt. Put the bags in a large pot of simmering water and cook until the endives are tender, 20 to 25 minutes. Remove the bags and let cool. Remove the endives tromthe bag and reserve any cooking juices. Fan out the endives and sprinkle them with the rest of the sugar.
Heat the remaining 2 tablespoons butter over medium heat in a sauté pan big enough to hold all the endives in a single layer until the butter starts to color a light brown. Arrange the endive in the pan in a single layer, sugared side down, and cook very slowly over low heat until they begin to caramelize on the bottom. Do not move them around or rush this cooking process; it will take 8 to 10 minutes. Add the reserved cooking juices or water if the pan juices become too dark or dry up. Cut out the cores at the bottom of the endives and serve them caramelized side up alongside the carved pig.