Preheat your oven to 150°C.
Fry pig cheeks in batches in olive oil until golden-brown and set aside.
Cook shallot, carrots, celery, and garlic gently for 4 minutes.
Return pig cheeks to the dish with the bouquet garni.
Add wine and reduce by half over high heat.
Stir in the veal jus and braise in the oven for 2.5 hours until tender.
Strain the cooking liquid into a pot and reduce by half.
Whisk in diced butter to thicken the sauce and return cheeks to warm through.
Boil potatoes for 15 minutes, drain, and mash with butter and cream.
Simmer carrots with butter, sugar, and 200ml water for 5 minutes.
Cook apples with butter and 50ml water until broken down, then purée.
Wilt kale in a pan with butter and 2 tablespoons of water.
Serve pig cheeks over mashed potatoes with sauce, carrots, kale, and apple sauce.