Prepare the ingredients. Chop the carrots and potatoes into small cubes, and submerge them into a bowl of water with a tablespoon of salt. Let it sit there for 5 minutes, to prevent it from oxidizing, or the browning of the potato. While the carrots and potatoes are submerged, prepare the other vegetables and spices. Massage the pork cuts with salt, for 30 seconds, then wash under running water for another 30 seconds.
Cook the menudo. Heat up a pan under medium fire. Add 3 tbsp of cooking oil, then add the minced garlic and onions. Sauté for 30 seconds or until the onions are translucent and tender. Add the pork cuts, and season with Worcestershire sauce, salt and black pepper. Sauté for 2 minutes, until there is no more pink meat. Create a space in the middle of the pan, and add the tomato paste. Let it cook there for 30 seconds, then mix with the meat. Cook for 2 minutes under medium low fire. Drain the potatoes and carrots, then add to the pan. Season with salt and pepper, and mix well with the meat. Add the oregano powder and mix for another minute. Add the water, tomato sauce, pork cube, brown sugar, and bay leaf. Bring to a boil for 30 seconds, then switch to a slow simmer for 20 minutes, stirring occasionally. Add the bell pepper, and let it simmer for another 3 to 5 minutes. Taste the menudo, and adjust taste accordingly. Turn off the heat.
Serve! Transfer into a serving bowl or dish, and garnish with more bell pepper or some of your favorite fresh herb or spice.