Preheat the oven to 180°C.
Coat the pork cheeks in flour.
Brown the pork cheeks in olive oil in a hot casserole dish for five minutes per side, then set aside.
Fry the speck for two minutes before adding the chopped carrots and celery to fry gently.
Add peppercorns, grated nutmeg, wine, and stock to the dish and bring to a simmer.
Return the pork to the dish, cover, and braise in the oven for 90 to 120 minutes.
Adjust the seasoning with apple balsamic vinegar.
Tie peppercorns and juniper berries in a muslin bag with string.
Simmer the cabbage, apple juice, sugar, vinegar, and spice bag in a covered saucepan for 20 minutes.
Remove the spice bag, check for a crunchy texture, and season with salt and pepper.
Serve the pork cheeks with a side of the cooked sauerkraut.