In a small saucepot, combine palm sugar and rice vinegar over low heat. Stir occasionally until palm sugar is dissolved, about 15 minutes.
Meanwhile, season pork with salt and pepper and coat with cornstarch. Heat about 1-inch of oil in wok and shallow fry pork until golden, brown and delicious.
Transfer pork to a heat-proof bowl. Discard oil. Wipe wok clean with a towel and place over heat. Lightly coat with oil and add ginger, garlic and scallion whites.
Stir-fry and add onions and carrots and stir-fry. Deglaze with sweetened naturally brewed rice vinegar and ponzu and add cranberries. Bring to a simmer and reduce. Add back pork and rice; toss until hot.