Wash the pork thoroughly. Pat dry, then rub with garlic. Score the meat with a sharp knife. Place in a heavy pot or Dutch oven, flesh side down. Add water and quickly bring to a boil over high heat. Add sherry, soy sauce and ginger. Cover and reduce heat to a slow simmer. Cook for 1 hour, then turn meat. Simmer another hour, then turn meat again. Stir in sugar and cook one more hour with the lid cracked. At the end of this time, the meat should be literally falling off the bone. With the exception of New Year's Day, I serve this with rice, sautéed mushrooms and steamed broccoli. It's also great cold.

*I've substituted various pork cuts, from tenderloin to rolled roast. All turn out beautifully, just remember to adjust cooking time for size of cut and presence or lack of bone.