Is it halal? Lanatag reads the menu for you.

Not necessarily. “Pork-free” describes the dish, not how the meat was slaughtered. Only a certificate, or the restaurant’s own answer, tells you that.

In a French restaurant: bacon pieces (lardons), lard, often gelatine, the wine in a bourguignon. Italian or Spanish: pancetta, jamón, chorizo, sometimes marsala in the tiramisu. Japanese: mirin and sake in teriyaki, 豚 (pork) in tonkotsu. In Taiwan, 貢丸 are most often made with pork.

Partly. According to a US Department of Agriculture table (USDA, 2007), a simmered or baked dish keeps about 40% of its alcohol after 15 minutes, and about 5% after two and a half hours. A flambéed dish keeps about 75%. Lanatag made a choice: it skips a dish cooked with wine or spirits, even cooked. The “Alcohol” reason lets you judge.

Schools of thought differ. Some allow all of it, others only fish, sometimes with shrimp: that is the case of the Hanafi and Ja’fari schools. Lanatag makes no such distinction: shrimp and shellfish stay in “For you”. If your school excludes them, look at the names of those dishes.

Because the slaughter isn’t known. Lanatag skips what it reads, like pork or alcohol. What it can’t know, it puts under “Caution”, with its reason. You decide, according to your school.

No. It reads the menu and shows what it finds, with the reason. It replaces neither a certificate nor asking the restaurant.