Sin Ba La’s pork rice is either D6 or D7. One is with bamboo shoots (cooked/simmered in the pork sauce), or the Hakka/Hakka Taiwanese mei cai kou rou braised pork belly with pickled mustard greens.
The appetizer (no rice) they have is Lou Kou Rou Fan 滷扣肉 which I assume is the same thick cuts.
It’s all pork rice, but apparently there are regional differences and naming to some degree.
滷肉飯 Lou Rou Fan (Northern term ), Rou Zhao Fan 肉燥飯 (Southern term). Both mean the same thing, minced pork simmered with sauce over rice. Usually chopped very fine. The latter is unmistakenly puffy airy minced pork and is also used to stir fry with vegetables, or with Tainan style daan jai noodles. Lou Rou Fan as finely chopped fatty pork belly (with a super tender lean portion) is more prevalent at night markets. Stinky Tofu King’s is close enough visually.
Then there’s 炕肉飯 Khong Rou Fan (Northern TW term) which is also called Lou Rou Fan in Southern Taiwan. KRF are when they serve larger chunks of the 3 layer pork belly (skin, fat, lean). Degree of tenderness (and dryness/moistness)can vary. That’s what I see for Sinbala’s version if the yelp pictures of the pork rice (with bamboo shoots) is any indication.
But we’re in the USA, so anything might go to some degree.