{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T08:23:36Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 15.8, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b5-f16d-7791-872b-16efbc959193\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: carne de porco à alentejana\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Bat", "usd": 0.0, "recall": true }, "codex": { "seconds": 70.1, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b5-f163-7a30-b989-a87318ef37a2\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: carne de porco à alentejana\nRegistry id: vr.tr.carne-de-porco-alentejana\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames fol" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:49:38+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:29+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q2939736", "registryId": "vr.tr.carne-de-porco-alentejana", "name": "carne de porco à alentejana", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q2939736/", "model": { "registry_id": "vr.tr.carne-de-porco-alentejana", "name": "carne de porco à alentejana", "purpose": "Enable an agent to recognise, describe and assess a preparation of carne de porco à alentejana through its pork-and-clam identity, recipe variation, cooking state and suitability for serving.", "definition": "Carne de porco à alentejana is a Portuguese dish combining marinated pork and clams, typically served with fried potatoes and seasoned with garlic, white wine, and red pepper paste.", "scope_statement": "This model owns the identity and observable state of the prepared Portuguese pork-and-clam dish, including its components, preparation history, accompaniments and serving condition; it distinguishes the named dish from an individual recipe or portion.", "in_scope": [ "The combination of pork and clams that identifies the dish", "Recipe-specific marinade, cooking fat, seasonings and sauce", "Potato preparation and the relationship between accompaniments and the assembled dish", "Cooking, assembly, holding and serving states of a particular batch or portion", "Declared variations, ingredient substitutions and evidence supporting the dish name" ], "out_of_scope": [ "Pig husbandry, slaughter and the general classification of pork cuts", "Clam taxonomy, fisheries management and shellfish production systems", "General models of potatoes, wine, peppers and other ingredients", "Restaurant operations, menu pricing and service management", "The broader history and geography of Portuguese regional cuisine" ], "distinguishing_features": [ "Check that the preparation combines pork and clams; pork alone does not establish the characteristic identity.", "Distinguish it from carne de porco à portuguesa by checking actual clam inclusion rather than relying on similar pork, potato and seasoning combinations.", "Check whether pork and clams form one assembled preparation rather than two unrelated foods sharing a plate.", "Record fried potatoes, marinade and garnishes as supporting recipe evidence, while leaving their necessity to an explicitly identified culinary reference.", "Treat 'à alentejana' as a dish designation rather than sufficient proof that the dish or its ingredients originated in Alentejo." ], "characteristics": [ { "name": "Preparation identity", "kind": "category", "unit_or_values": "Reference preparation | declared variant | identity unresolved", "why_it_matters": "Separates a supported use of the dish name from an adaptation that changes its defining combination." }, { "name": "Pork component", "kind": "relation", "unit_or_values": "Pork ingredient record with cut, fresh or preserved state, and piece dimensions", "why_it_matters": "Cut and piece size affect cooking sequence, tenderness and comparison between preparations." }, { "name": "Clam component", "kind": "relation", "unit_or_values": "Clam ingredient record with declared species, source lot and live, frozen or precooked state", "why_it_matters": "The clam component supports dish identity and determines which preparation history must be recorded." }, { "name": "Pork-to-clam proportion", "kind": "measurement", "unit_or_values": "g pork per g edible clam meat, with raw or cooked basis stated", "why_it_matters": "Allows comparison without confusing shell-on clam weight with edible yield." }, { "name": "Marinade composition", "kind": "relation", "unit_or_values": "Actual ingredients and quantities, including whether wine, garlic and pepper paste are used", "why_it_matters": "Explains flavour and recipe differences without assuming every preparation follows one formula." }, { "name": "Marination conditions", "kind": "measurement", "unit_or_values": "Duration in h and recorded temperature in °C", "why_it_matters": "Connects the pork's preparation history to the observed result and applicable handling assessment." }, { "name": "Potato treatment", "kind": "category", "unit_or_values": "Fried and mixed in | fried and served separately | alternative treatment | absent", "why_it_matters": "Distinguishes assembly choices and adaptations that affect the dish's texture and presentation." }, { "name": "Component cooking state", "kind": "state", "unit_or_values": "Separate evidence-backed states for pork, clams, sauce and potatoes", "why_it_matters": "A single readiness label can conceal components at different stages." }, { "name": "Sauce condition", "kind": "state", "unit_or_values": "Recorded amount, consistency, perceived saltiness and fat separation", "why_it_matters": "Captures the result of combining pork cooking juices, marinade and clam liquor." }, { "name": "Declared allergen profile", "kind": "relation", "unit_or_values": "Ingredient and cross-contact declarations, explicitly including molluscs", "why_it_matters": "Supports suitability decisions for the actual preparation rather than assumptions from the menu name." }, { "name": "Post-cooking history", "kind": "relation", "unit_or_values": "Timestamped serving, holding, cooling, storage and reheating events", "why_it_matters": "Provides evidence for deciding whether a particular portion remains suitable for its intended use." } ], "affordances": [ "Identify a preparation from its actual pork, clam and accompaniment composition.", "Compare recipes while separating defining components from optional seasonings and presentation choices.", "Track component readiness to coordinate pork, clam and potato assembly.", "Assess whether a substitution warrants a declared variant or a different dish name.", "Check ingredient declarations and handling evidence before recommending a portion for serving.", "Diagnose outcomes such as tough pork, overcooked clams, softened potatoes or an excessively salty sauce." ], "agent_conduct": { "may": [ "Describe carne de porco a alentejana as a Portuguese dish of pork and clams.", "Flag pork, shellfish and wine content to diners before serving." ], "must_not": [ "Serve the dish to a diner with a declared shellfish allergy.", "Serve clams that were dead before cooking or did not open properly.", "Present it as suitable for people who avoid pork or alcohol.", "Hold marinated pork at unsafe temperatures." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Shellfish allergy and religious diets make clear disclosure essential.", "Regional Portuguese dishes deserve accurate naming and credit." ], "affected_parties": [ "Diners with allergies or restrictions", "Portuguese cooks", "Shellfish harvesters" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "Cubes of browned pork mixed with clams in their shells.", "Fried potato cubes, coriander and a reddish paprika-tinged sauce." ], "failure_modes_and_hazards": [ "Shellfish poisoning or illness from bad clams.", "Shellfish allergic reactions.", "Foodborne illness from undercooked marinated pork." ], "what_it_is_for": [ "This pork-and-clam dish is encountered in Portuguese home cooking and restaurant meals, commonly served as a main course with potatoes.", "Its identity is useful when describing menus, comparing regional preparations and assessing dietary suitability." ], "standards_and_regulation": [ "Regulation (EC) No 178/2002, adopted by the European Parliament and the Council of the European Union, establishes general food safety and traceability requirements applicable when this dish is supplied commercially in the European Union.", "Regulation (EU) No 1169/2011, adopted by the European Parliament and the Council of the European Union, governs food information and requires disclosure of relevant allergens, including molluscs, when this dish is supplied to consumers in the European Union." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q2939736: carne de porco à alentejana", "url": "https://www.wikidata.org/wiki/Q2939736", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Carne de porco à alentejana", "url": "https://en.wikipedia.org/wiki/Carne_de_porco_%C3%A0_alentejana", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "dish-identity-and-variants", "name": "Dish identity and variants", "description": "Establishes what makes the preparation carne de porco à alentejana and how departures are represented.", "rationale": "Similar Portuguese pork preparations and regional naming claims can otherwise be conflated.", "layers": [ { "id": "defining-combination", "name": "Defining combination", "description": "Examines pork and clams as components of one named preparation.", "findings": [ { "id": "pork-and-clam-identity", "name": "Pork-and-clam identity", "description": "Record actual pork and clam inclusion and the evidence used to identify the assembled dish.", "questions": [ { "text": "Does this preparation contain both pork and clams, and how are they brought together?", "kind": "definition", "id": "pork-and-clam-identity-q01" }, { "text": "What distinguishes this preparation from carne de porco à portuguesa or another pork-and-potato dish?", "kind": "boundary", "id": "pork-and-clam-identity-q02" } ] } ] }, { "id": "naming-and-adaptation", "name": "Naming and adaptation", "description": "Separates the culinary name, recipe lineage and declared substitutions.", "findings": [ { "id": "reference-and-variant-status", "name": "Reference and variant status", "description": "Attach authenticity and regional claims to a named reference rather than inferring them from the title.", "questions": [ { "text": "Which recipe, cook or culinary source supports this use of the name?", "kind": "provenance", "id": "reference-and-variant-status-q01" }, { "text": "If clams are omitted or replaced with another seafood, should the preparation be labelled an adaptation or a different dish?", "kind": "boundary", "id": "reference-and-variant-status-q02" } ] } ] } ] }, { "id": "pork-clams-and-seasoning", "name": "Pork, clams and seasoning", "description": "Records the ingredient choices that shape this dish's preparation and flavour.", "rationale": "Pork cut, clam form and marinade composition explain substantial differences hidden by the same dish name.", "layers": [ { "id": "principal-ingredients", "name": "Principal ingredients", "description": "Describes pork and clams before they enter the cooking sequence.", "findings": [ { "id": "component-form-and-proportion", "name": "Component form and proportion", "description": "Record pork cut and size, clam identity and condition, and proportions on an explicit weight basis.", "questions": [ { "text": "Which pork cut and piece size, and which clam species or commercial designation, are used?", "kind": "definition", "id": "component-form-and-proportion-q01" }, { "text": "What is the pork-to-clam proportion, and does the clam weight include shells?", "kind": "measurement", "id": "component-form-and-proportion-q02" } ] } ] }, { "id": "marinade-and-fat", "name": "Marinade and fat", "description": "Captures the actual seasoning mixture and cooking medium.", "findings": [ { "id": "seasoning-formulation", "name": "Seasoning formulation", "description": "Document wine, garlic, pepper paste, salt and other additions when present, together with the chosen cooking fat.", "questions": [ { "text": "What ingredients and quantities enter the marinade, including salt already present in any pepper paste?", "kind": "measurement", "id": "seasoning-formulation-q01" }, { "text": "Which cooking fat is used, and what source supports that choice for this recipe?", "kind": "provenance", "id": "seasoning-formulation-q02" } ] } ] } ] }, { "id": "cooking-and-assembly", "name": "Cooking and assembly", "description": "Represents the separate treatment and eventual combination of pork, clams, sauce and potatoes.", "rationale": "The components have different cooking requirements, so sequence and assembly determine the finished result.", "layers": [ { "id": "pork-preparation", "name": "Pork preparation", "description": "Follows marination, browning and subsequent pork cooking.", "findings": [ { "id": "marinade-to-pan-transition", "name": "Marinade-to-pan transition", "description": "Record marination conditions, treatment of the marinade and evidence of pork cooking progress.", "questions": [ { "text": "How long and at what temperature was the pork marinated?", "kind": "measurement", "id": "marinade-to-pan-transition-q01" }, { "text": "How is the pork separated from or cooked with its marinade, and what happens to any reserved liquid?", "kind": "action", "id": "marinade-to-pan-transition-q02" } ] } ] }, { "id": "clam-and-potato-integration", "name": "Clam and potato integration", "description": "Tracks when clams and potatoes meet the pork and sauce.", "findings": [ { "id": "component-sequencing", "name": "Component sequencing", "description": "Record clam addition, potato preparation and final assembly without prescribing a universal sequence.", "questions": [ { "text": "At what stage are the clams added, and what evidence is used to assess their cooking state?", "kind": "action", "id": "component-sequencing-q01" }, { "text": "Are the potatoes fried separately, and are they mixed with the sauce or served alongside?", "kind": "action", "id": "component-sequencing-q02" } ] } ] } ] }, { "id": "finished-dish-quality", "name": "Finished dish quality", "description": "Describes the combined sensory and physical state at serving.", "rationale": "Successful component cooking does not by itself establish a balanced pork-and-clam dish.", "layers": [ { "id": "component-textures", "name": "Component textures", "description": "Assesses pork, clam and potato texture separately.", "findings": [ { "id": "texture-at-serving", "name": "Texture at serving", "description": "Record pork tenderness, clam texture and the effect of sauce contact on potatoes.", "questions": [ { "text": "What are the observed pork tenderness and clam texture when the portion is served?", "kind": "measurement", "id": "texture-at-serving-q01" }, { "text": "Does the chosen recipe intend crisp potatoes or sauce-softened potatoes, and does this portion match?", "kind": "definition", "id": "texture-at-serving-q02" } ] } ] }, { "id": "sauce-and-finishing", "name": "Sauce and finishing", "description": "Examines the liquid joining the components and the final additions.", "findings": [ { "id": "combined-sauce-balance", "name": "Combined sauce balance", "description": "Assess the sauce after clam liquor joins the pork juices, and record garnishes actually added.", "questions": [ { "text": "After the clams are incorporated, how are sauce volume, saltiness, acidity and fat separation assessed?", "kind": "measurement", "id": "combined-sauce-balance-q01" }, { "text": "Which finishing additions, such as coriander, pickles, olives or citrus, are used in this version?", "kind": "definition", "id": "combined-sauce-balance-q02" } ] } ] } ] }, { "id": "serving-suitability-and-handling", "name": "Serving suitability and handling", "description": "Connects ingredient declarations and preparation history to decisions about a particular portion.", "rationale": "The dish combines pork, molluscs and a variable marinade, requiring evidence beyond appearance or its menu name.", "layers": [ { "id": "ingredient-suitability", "name": "Ingredient suitability", "description": "Records ingredient origin, declarations and relevant diner constraints.", "findings": [ { "id": "clam-traceability-and-declarations", "name": "Clam traceability and declarations", "description": "Link the clam component to its source record and the complete recipe to applicable ingredient declarations.", "questions": [ { "text": "What supplier or lot record establishes the clams' source and supplied condition?", "kind": "provenance", "id": "clam-traceability-and-declarations-q01" }, { "text": "Do the recipe and ingredient labels establish mollusc content, wine use and any additional allergens or declared sulphites?", "kind": "boundary", "id": "clam-traceability-and-declarations-q02" } ] } ] }, { "id": "portion-handling-history", "name": "Portion handling history", "description": "Tracks the combined dish from cooking through serving or later use.", "findings": [ { "id": "evidence-for-service", "name": "Evidence for service", "description": "Assess pork-and-clam portions against an identified handling standard using recorded events and measurements.", "questions": [ { "text": "What cooking, holding, cooling and reheating times and temperatures were recorded for this batch?", "kind": "measurement", "id": "evidence-for-service-q01" }, { "text": "Under the applicable food-handling standard, does the available evidence support serving, further processing or discarding this portion?", "kind": "action", "id": "evidence-for-service-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This is a prepared culinary dish, not a chemically defined substance; composition and nutritional values depend on the recipe.", "The geographical origin should be checked before treating the Alentejo association in its name as proof of invention there.", "No sources were consulted; ingredient details describe common practice rather than a binding recipe." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of carne de porco à alentejana this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Served as a main course in Portuguese home cooking and restaurants." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of carne de porco à alentejana this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Contains molluscan shellfish, which can trigger allergic reactions.", "Undercooked pork or improperly handled clams can cause foodborne illness.", "Clams from contaminated harvesting waters may contain marine biotoxins that ordinary cooking does not reliably eliminate." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of carne de porco à alentejana this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The name means pork in the Alentejo style; accounts of the dish's origin also associate it with the Algarve.", "Recipes vary in their use of coriander, pickled vegetables, olives, and the preparation of the potatoes." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of carne de porco à alentejana this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Carne de porco à portuguesa", "difference": "A related preparation of pork and potatoes that generally omits the clams characteristic of carne de porco à alentejana." }, { "name": "Amêijoas à Bulhão Pato", "difference": "A clam dish seasoned with garlic, olive oil, and coriander, without the pork-and-potato combination." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of carne de porco à alentejana this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative culinary references establish the dish's minimum defining components and the status of fried potatoes?", "What evidence distinguishes the origin of the dish from the regional association implied by 'à alentejana'?", "Which marinade ingredients and garnishes are established regional or historical variants rather than recent individual adaptations?", "How do recognised culinary sources label versions using other bivalves, clam meat without shells or no clams?", "Which jurisdiction and service setting determine the handling criteria to apply to a concrete batch or portion?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 15, "questions": 25 } }