Preheat the oven to 325F/gas mark 5. In a large mixing bowl (I used a cast-iron pan), whisk together sugar, brown sugar and eggs. Beat in cream cheese, salt and pepper. Pour mixture into prepared plate and mix until combined. Heat oven to 350F/gas mark 1. In a large skillet (I use mine, that's in the oven) over medium heat, melt butter, cream cheese, and eggs until butter resembles oil, about 1 minute, stirring on low until brown on each side. Add chicken and cook on medium low for about 3 minutes, stirring. Add pork until tender, about 5 minutes. Add stock and cook until pork is done cooking, covered, about 5 minutes more, turning each spoon, to coat to coat the pan. In the same skillet, combine bacon, butter, water, eggs, salt and pepper. Cook for 5 minutes until bacon is crispy, the bacon is cooked through. Add stock and cook on low until bacon has soft, crispy skin on each side. Stir in brown sugar. Add water and mix well as described. In parallel, add chicken and cook for another 5 minutes until chicken is cooked through. Pour stock and mix well. Once stock is thick, add a splash of milk and mix well.