1 kg
roast pork(cut from the neck/collar; prepared by the butcher as rolled roast for filling/stuffing)
2
cloves of garlic
2 twigs
rosemary
2 twigs
thyme
2 twigs
marjoram
2 tbs
Medium-hot mustard
salt, pepper
2
onions
2
carrots
200 ml
vegetable broth
100 ml
beer
2 tbs
liquid honey
2 tbs
soy sauce