What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
The answer to the question is "Chap Zai".

The name for Chinese Crispy Roast Pork is "sio bak" by the way

talon8 - I bought a tenderizer from Amazon exactly like the one you posted but the pins were not sharp enough to make the required number of tiny holes - and therefore the skin on the pork belly did not get that crystalised look where the fat has flowed out through the skin.  My best result was by using a sharp knife but this took a long time.

Anyway - long story short, I got this by emailing a number of Chinese supermarkets (was never listed on their website shops) and they told me the name.  Would be good if anyone can verify this name...