Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.
Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.
Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.
Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.
Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.
Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.
Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.