What is the name of the braised pork belly dish known as 'red braised pork'?

What is the name of the braised pork belly dish known as “red braised pork”? Hong shao rou is the answer.

Hong shao rou is a classic Chinese dish made from pork belly slowly braised until the meat becomes tender and the sauce turns glossy, rich, and reddish-brown. The red color comes from the red-cooking technique, which commonly combines soy sauce, sugar, Shaoxing wine, ginger, garlic, and aromatic spices such as star anise.

The dish has regional variations across China. Shanghai-style hong shao rou is often sweeter and glossier, with more rock sugar and Shaoxing wine. A Hunan version, sometimes called Mao-style red-braised pork, is associated with Mao Zedong’s food preferences and commonly uses local Ningxiang pork.

Hong shao rou is not the same as twice-cooked pork, which slices pork and stir-fries it with seasonings, or Dongpo pork, a related braised pork dish especially associated with Hangzhou. Hong shao rou is usually served with rice and greens, and eggs or vegetables may be braised in the sauce.