Similar to the jalapeño, pickle these Asian pears in the basic brine. Then sprinkle crushed Maldon sea salt crystals on the pickled pear pieces. Although the chef did not mention it, the pears had a spicy flavor, which makes me think he might have thrown a piece of jalapeño in the brine.
Take advantage of underripe Asian pears (or other pears) by pickling them. They retain their crunchiness while soaking up the brine's sweet vinegary flavor. Even though it sounds unusual, the sweetness of the fruit works remarkably well with the vinegar, sort of like how kombucha and fruit juice complement one other.