Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Herb-Stuffed Pork Loin and Spiced Cauliflower",
  "description": "A savory combination of fresh parsley, oregano, thyme, garlic, and lemon zest is tucked into the center of a pork roast to infuse the\nmeat with incredible flavor over the long cooking time. Be sure to tie the roast with clean, 100-percent cotton kitchen string to keep\neverything intact as it cooks.",
  "subtitle": "A savory combination of fresh parsley, oregano, thyme, garlic, and lemon zest is tucked into the center of a pork roast to infuse the meat with incredible flavor over the long cooking time.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 Whole30-compliant boneless pork loin or sirloin roast (3 pounds)",
        "¼ cup chopped fresh parsley",
        "1 tablespoon chopped fresh oregano",
        "1 tablespoon fresh thyme leaves",
        "2 cloves garlic, minced",
        "2 teaspoons grated lemon zest",
        "½ teaspoon salt",
        "½ teaspoon black pepper",
        "1 can (28 ounces) Whole30-compliant whole tomatoes, undrained, cut up",
        "1 tablespoon fresh lemon juice",
        "1 tablespoon dried oregano, crushed",
        "2 teaspoons ground ancho chile powder",
        "1 teaspoon ground allspice",
        "6 cups small cauliflower florets",
        "2 tablespoons chopped fresh parsley"
      ]
    }
  ],
  "instructions": [
    "MAKE a lengthwise cut down the center of the pork, cutting to within 1 inch of the other side.",
    "Butterfly it open.",
    "In a small bowl, combine the parsley, oregano, thyme, garlic, lemon zest, salt, and pepper.",
    "Spread the herb mixture over the pork.",
    "Fold the pork back together and tie in three or four places with kitchen string.",
    "Place in a 6-quart slow cooker.",
    "IN a medium bowl, combine the tomatoes, lemon juice, oregano, ancho chile, and allspice.",
    "Pour over the pork.",
    "COVER and cook on low for 4½ to 5½ hours or on high for 2 to 2½ hours.",
    "Turn the slow cooker to high if using the low setting.",
    "Stir in the cauliflower.",
    "Cover and cook for 15 to 20 minutes, or until the cauliflower is tender.",
    "Stir in the parsley.",
    "TRANSFER the roast to a cutting board; cut the strings.",
    "Let the roast rest for 5 minutes before slicing.",
    "Serve the pork with the cauliflower and sauce.",
    "INSTANT POT VARIATION Follow the directions in the first step using a 6-quart Instant Pot.",
    "Lock the lid in place.",
    "Select Manual and cook on high pressure for 40 minutes.",
    "Use natural release for 10 minutes, then quick release.",
    "For the cauliflower in the third step, select Sauté and adjust to Normal/Medium.",
    "Simmer until the cauliflower is tender, 15 to 20 minutes."
  ],
  "author": ""
}