The secret is in the marinade and the time you allow the pork to suck all the flavors…

Serves: 6 Prep. time: 20′ Cooks in: 1:5′ + 3h waiting Ready in: 1:25′

12 medium sized pancettas, boneless
1 tbsp fresh thyme leaves
1 cup extra-virgin olive oil
3 tbsp balsamic vinegar
2 tbsp soya sauce
1 tbsp honey
1 1/4 cup sweet wine

For the chickpeas puree
400 g chickpeas, boiled, drained
3 tbsp tahini paste
1 glass of water vegetable stock
1 tsp cumin
1 tsp sweet paprika
1 lemon, juiced
100 g Greek strained yogurt


Step 1
Marinade: Whizz all ingredients and pour over pancettas in a large bowl. Leave in the fridge for 2-3 hours.

Step 2
In the meantime prepare the puree: Whizz chickpeas in your blender, adding the stock when necessary. Put the mash in the strainer and press with the back of the spoon in a bowl. Stir in tahini paste, lemon juice and yogurt. Add paprika and cumin and combine well. If too thick, add a little extra stock.

Step 3
Pat dry pancettas with kitchen paper and cook in your grill or non-stick grill pan until nicely colored on both sides. Brush once or twice with a little marinade on both sides while cooking the pancettas. Do not repeat the last 5 minutes of cooking. Serve on plates with warm chickpeas puree.

Και η συνταγή στα ελληνικά: Χοιρινή πανσέτα με πουρέ ρεβιθιού με ταχίνι