1/2 cup olive oil
1 pound pork rib roast
1 tablespoon dried white sugar
11 ounces Ciabatta cheese, diced
1 (14 ounce) can artichoke hearts, drained
1 (4 ounce) can green chile peppers, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary
ΒΌ cup crushed pineapple, drained
1 teaspoon grated Parmesan cheese
Heat olive oil in a deep-fryer. Add pork, sugar, cheese, artichoke hearts and green chiles. Fry for about 8 minutes or until pork is browned. Remove from heat.