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 main goal with temperature is to kill anything nasty. Those nasties die based on temperature and exposure. Much like a human could live forever at 95 degrees, for a long while at 110, shorter while at 150, and would die instantly at 750, so for all the stuff in Pork. 160 is considered a safe temperature because at 160, everything dies instantly. The FDA has a chart for all this, here. You'll see that even 120 degrees is safe IF you cook it for 21 hours!

I cook a lot of sous vide, so these temperatures and times are easy to get and be precise about. The thing you need to be careful about is that the time table shows the amount of time that the whole piece of meat needs to be at a given temperature, so make sure you heat it through before you start counting.

I'll regularly do pork chops in the 135 range, and it's lovely and moist without the stringy overcooked texture you get when well done.

I just found the recipe for it. The name of it is Bak Kwa (Sweet BBQ Pork Jerky). Here's the wikipedia entry (boy it's easy to find things when you know the name!). The recipe actually grind up the pork. They use about 70% meat and 30% fat. But according to the wikipedia entry there is also an expensive version where they slice of a solid piece of meat.

Sugar and salt was originally used and then the meat was smoked (this sounds really close to BBQing, which generally cooks the meat with smoke...yummy tender ribs).

These days, people make them in the oven at low heat. In the recipe, they put the minced mixture between two sheets of parchment paper, which probably keeps it moist and tender!