Cut the pork into thin ½ cm. thick pieces that are about the same surface area as the palm of your hand.
To tenderize and flatten the pork, hit the pork with the blunt edge of a large knife. Turn the pork 90° and repeat so that you see a criss-cross pattern.
Turn the knife to its side and hit the pork so that the criss-cross patterns disappear and it becomes flatter.Note: You can use a meat tenderizer to do this, but this is the way my Mom has been doing it since she was a child. Some of the pork may have a white lining on it that isn't fat on the outer edge. Cut a small incision to "break" this lining. If you don't do this, the pork will curl up when cooking.If the white lining is really long, make another incision so that it stays flat when cooking.
Add in garlic, ginger, pepper, rice wine (optional), Aloha shoyu, brown sugar and oyster sauce (optional).
Mix everything together so that the marinade is touching all of the pork.
Put the pork and leftover marinade into a Ziploc bag or tupperware. Store in the fridge for at least 1 hour. The longer the better.
Cook the pork on the grill. Since the pork is thin, this should only take a few minutes on each side especially if the grill is hot.
Take the pork off when it's darkened on both sides and has more of a reddish coloring.