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Asian Pear Hoagies with Hearty Green & Roast Pork
Developed by Chef Lesle, this bold, satisfying hoagie brings unexpected balance to a hearty sandwich. Roasted pork and savory pancetta are layered with garlicky wilted greens and crisp, quick-pickled Subarashii Kudamono Asian Pears—adding brightness and snap to every bite. Whether made with kale, collards, or spinach, it’s a recipe that turns everyday ingredients into something quietly exceptional.
Serves 4.
Ingredients
Quick Pickled Asian Pears
½ cup plain white vinegar
1 tsp. salt
¼ cup cold water
½ tsp. sugar
1 large or 2 small Subarashii Kudamono Asian Pears
Greens
1 Tbsp. olive oil
2 cloves garlic, minced
½ tsp. red pepper flakes
½ tsp. salt
¼ tsp. pepper
12-16 ounces kale, spinach, collards etc., your choice
Other Ingredients
4 hoagie rolls
4 Tbsp. butter, softened (or substitute w/ small amount of oil or cheese)
12 ounces roasted and sliced pork, pulled pork or sliced deli pork
4 ounces thinly sliced pancetta
Preparation
Quick Pickled Asian Pears
- Combine vinegar, water, salt and sugar in a small bowl. Stir until salt and sugar are dissolved. Peel and core pears and slice ¼ inch thick. Add pears to vinegar mixture and stir. If pears are not submerged, add more water until they are.
- Set aside in refrigerator for 15 to 20 minutes.
Greens
- Meanwhile, wash greens and remove tough stems. Dry thoroughly.
- Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes, stir and sauté 1 minute. Add greens, salt and pepper. Using tongs, turn greens in pan until wilted and tender, about 10 minutes. If garlic or greens begin to brown, add a few tablespoons water to the pan.
- When cooked, remove from heat and set aside.
Assembly
- Cut open hoagie rolls and toast. Drain pears and pat dry. Spread each roll with 1 tablespoon butter. Evenly divide pork, pear slices, pancetta and greens among rolls.
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