Boil the pork belly in a large pan of water for 30 minutes, drain, and slice into 2.5cm pieces.
Boil red rock sugar in 1 litre of water until reduced to a red-brown caramel syrup.
Stir-fry pork, dark soy sauce, and syrup in a oiled wok for one minute until browned.
Add 1 litre of boiling water, cover, and simmer for two hours until tender.
Boil brown rice and sweet potato in 700ml water, then simmer covered for 25 minutes.
Simmer cranberries and orange juice in a saucepan for 8 minutes.
Stir-fry garlic, ginger, dried chillies, and bacon in oil for one minute.
Add rice wine, carrots, and broccoli, then season with vinegar and light soy sauce.
Stir cranberry sauce into the pork and serve with fluffed sweet potato rice.