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": "Crispy \"Parmesan❞ Black Pepper Pork Cutlets with Asian Pear Salad",
  "description": "Like a peppery schnitzel, these black pepper pork cutlets are a revelation: crunchy, crispy, flavorful, and sure to become a family favorite. The cool, crisp, sweet Asian pear is the perfect complement to the savory cutlets.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "¼ cup cornstarch or tapioca starch",
        "¾ cup gluten-free breadcrumbs (preferably Ener-G)",
        "¾ cup shredded Daiya vegan mozzarella",
        "1½ teaspoons pepper",
        "½ cup olive oil, plus more as necessary",
        "2 tablespoons rice milk",
        "I pound thin pork cutlets (1/4 inch thick)",
        "Salt"
      ]
    },
    {
      "section": "ASIAN PEAR SALAD",
      "ingredients": [
        "I (5- to 6-ounce) bag mixed baby greens (I like the spicy mix)",
        "I Asian pear, cored and cut into thin slices (chilled is yummy!)",
        "3 tablespoons olive oil",
        "I tablespoon freshly squeezed lemon juice"
      ]
    }
  ],
  "instructions": [
    "1 Pour the cornstarch into a shallow dish and set aside.",
    "2 In another shallow dish, combine the breadcrumbs, vegan mozzarella, and ¼ teaspoon of the pepper. Toss well and set aside.",
    "3 In a third shallow dish, whisk ¼ cup of the olive oil into the rice milk, 1 tablespoon at a time, until you have a creamy emulsion; this is your mock egg.",
    "4 Rinse the pork cutlets and pat them dry. Sprinkle with salt. Turn each cutlet in the cornstarch, coating both sides, then dip in the mock egg mixture, then turn in the breadcrumb mixture, using your fingers to really adhere the breading to the cutlets.",
    "5 Heat the remaining 1/4 cup olive oil with the remaining 4 teaspoon pepper in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Cook half the cutlets in the oil, 3 minutes per side, until golden brown and crispy. Transfer from the pan to a platter lined with paper towels. Repeat with the remaining cutlets, adding more olive oil as necessary.",
    "6 To make the salad, in a bowl, toss the baby greens with the Asian pear slices. In a small bowl, whisk together the olive oil and lemon juice, drizzle over the salad, and toss gently. Serve with the cutlets."
  ],
  "author": ""
}