Remove the peel from the carrot, onion, celery and leek and cut them into cubes of about 1 cm. Heat vegetable oil in a saucepan and sauté the vegetable cubes. Add bay leaf, cloves and peppercorns. Finish paring the pork cheeks, assuming that necessary, perhaps cut them into pieces, put them on top and pour vegetable soup – the cheeks should be just covered with the liquid.
Cover the pan and cook the pork cheeks for forty-five to sixty minutes just at the boiling point. The cheeks are done when you poke them with a meat fork and it pulls out very easily again. From time to time add a little bit of clear soup.
For the root vegetable salad, peel or clean the celery, celery, carrots and leek and cut them into tender strips. In a saucepan with the butter, sauté the vegetable strips until translucent, deglaze with clear soup, and season strongly with salt and freshly ground pepper. Simmer on low heat only as much as necessary: the vegetables should still remain al dente.
For the sauce, remove the skin from the shallot and chop it nicely. Sauté in a saucepan with the butter. Add the flour, mix well, briefly miroest and pour in the vegetable soup (you can also use the stock of the pork cheeks) and stir well with a whisk. Season with a little salt, pepper and nutmeg and cook for at least 2 minutes.
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