Charred Savoy Cabbage with Thai Chile Agrodolce, Crushed Hazelnuts and Tahini Ranch

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1 cup white wine vinegar

1 tablespoon honey

1 cup golden raisins

1 small red onion, minced

1 clove garlic, smashed

1 red Thai chile, sliced whole on the bias

1 cup skin-on hazelnuts, toasted and finely chopped

1 cup fresh parsley leaves, chopped

1/4 cup well-stirred tahini

3 tablespoons Greek yogurt

1 tablespoon stone-ground mustard

1 1/2 teaspoons chopped fresh dill

1 teaspoon granulated garlic

Kosher salt and freshly ground black pepper

1 cup finely diced pancetta

1 head savoy cabbage

2 tablespoons unsalted butter