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": "Pork with Blood Orange",
  "description": "",
  "subtitle": "Sweet, aromatic, sticky pork. Glowing oranges.",
  "ingredients": [
    {
      "section": "For the marinade",
      "ingredients": [
        "300g spare rib chops",
        "2 tablespoons of oyster sauce",
        "1 tablespoon of dark soy sauce",
        "1 tablespoon of caster sugar",
        "1 tablespoon of chilli sauce",
        "2 crushed cloves of garlic",
        "finely grated zest of a blood orange"
      ]
    },
    {
      "section": "For the sauce and garnish",
      "ingredients": [
        "300ml water",
        "juice of a blood orange",
        "2 oranges, thinly sliced",
        "6 radishes, sliced or halved"
      ]
    },
    {
      "section": "For the Pork tenderloin with ponzu dipping sauce",
      "ingredients": [
        "pork tenderloin",
        "oil",
        "salt",
        "pepper",
        "soy sauce",
        "sugar",
        "rice vinegar",
        "finely hashed chillies",
        "ponzu sauce",
        "beanshoots (optional)"
      ]
    }
  ],
  "instructions": [
    "Set the oven at 180°C/Gas 4.",
    "Mix 2 tablespoons of oyster sauce, a tablespoon of dark soy sauce, a tablespoon of caster sugar and a tablespoon of chilli sauce.",
    "Stir in 2 crushed cloves of garlic and the finely grated zest of a blood orange.",
    "Place 300g spare rib chops in the marinade and leave for as long as you can before roasting - an hour if you have it; 5 minutes if not.",
    "Place the pork on a wire rack over a roasting tin, mixing the marinade with 300ml water in the bottom of the roasting tin.",
    "Put in the oven and leave to cook for 25-30 minutes, until sticky.",
    "Remove the chops from the oven and let them rest briefly, then remove from the tin.",
    "Place the roasting tin over a moderate heat, squeeze in the juice of a blood orange, then bring to the boil and let the mixture reduce to a thick, glossy sauce.",
    "Thinly slice 2 oranges and slice or halve 6 radishes.",
    "Slice the ribs and serve with the oranges and radishes.",
    "Warm a thin film of oil in a roasting dish, season a pork tenderloin with salt and pepper, then brown it on all sides in the oil.",
    "Roast as opposite till the inside is just cooked, then leave to rest.",
    "Meanwhile, make a dipping sauce from a mixture of soy sauce, sugar, rice vinegar, finely hashed chillies and a little ponzu sauce.",
    "A few beanshoots would be fun here too.",
    "Slice the pork thickly and dunk each piece in the sauce."
  ],
  "author": ""
}