MARINATE THE MEAT. In a blender or the bowl of a food processor, combine the sake, tahini, and garlic, and whirl until completely smooth. Transfer the mixture to a sealable container, add the pork, and turn to coat the pork evenly on all sides. Cover and refrigerate for 4 to 6 hours.

GRILL THE PORK. When you’re ready to grill, preheat a gas or charcoal grill to medium heat, about 400 degrees F. (It’s best to cook over indirect heat, so the pork doesn’t are up—set your grill up accordingly.) Transfer the pork to a platter, wiping o the excess marinade as you do, and sprinkle each side of each slice of pork with a heaping 1⁄2 teaspoon of the za’atar.

PLACE THE PORK pieces at an angle on the grill. Cook for 2 minutes, covered, and then rotate the pork 90 degrees. Cook for another 2 minutes, covered, then flip the pork and cook for another 4 minutes total, turning the pork 90 degrees again after 2 minutes. (The pork should be nicely browned but not charred.) Serve immediately.