Prepare the ingredients: sliced pork and salt and pepper. If making negima, also use green onion.

Roll the sliced pork into balls to make it easier to skewer. Think of shaping it like the meat in negima. If making negima, cut the green onion into pieces as well.

Thread the pork (and green onion, if using) onto skewers.

Alternatively, you can coat the skewers with flour, egg, and breadcrumbs, then deep-fry them to make pork kushi fry.

Season generously with salt and pepper, then grill on a fish grill or cook in a skillet until done.

Here's a pork and shiso leaf skewer I made before. The cooking method is the same. Recipe ID: 19399978