Pork neck baked in a sleeve in a honey-mustard marinade

Ingredients:

• Pork neck - 2 kg
• Carrots - 1 small
• Garlic - 8-10 cloves
• Dried rosemary - 1 tsp.
• Liquid honey - 1 tbsp.
• Olive oil - 1 tbsp.
• Mustard - 2 tbsp. l.
• Salt, black pepper, red hot pepper (or a mixture of peppers) - to taste

Preparation:

1. Wash and dry the pork neck. Cut the carrots into small segments. Lightly crush the garlic cloves with a knife and cut each in half.
2. Using a sharp knife, make deep cuts on the neck on all sides over the entire area, into which place a clove of garlic and carrot.
3. Mix salt, pepper, rosemary, liquid honey, olive oil, and mustard. Coat the neck with the resulting marinade on all sides.
4. Tie a roasting bag at one end, carefully place the neck inside, and close it, leaving some space inside—the bag will swell when heated. Let the neck marinate for half an hour to an hour.
5. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for an hour and a half. You can pierce the sleeve, but you don't have to. After an hour and a half, remove the neck, cut the top of the sleeve, and return the dish to the oven, increasing the temperature to 250 degrees Celsius (450 degrees Fahrenheit). You can also turn on the grill. After a while, the dish is ready.