Wash, dry the pork neck. With a thin knife cut ten to fifteen pockets in the meat. Stuff them with large slices of garlic and rosemary leaves. Preheat oven to 180 degrees. Grate the meat with olive oil and freshly ground pepper.

Wash carrots, peel, cut along into quarters. Sprinkle a suitable baking dish with olive oil, put a portion of carrots and a rosemary branch on the bottom. Put meat on top. Cover it with the remaining carrots and rosemary, sprinkle with olive oil. Pour soy sauce over the neck and carrots and put in the oven for 1 hour.

Take meat out, pour it with honey. Then pour the entire pork with the resulting juice and sauce and put in the oven for 10 minutes. Pour the meat and carrots again with the juice and sauce, leave in the oven for another 10 minutes. Re-glaze 1–2 times depending on the degree of readiness.