Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "124ede7ac7b3449e9e6a5e9236e53eb4",
    "updated": "2025-05-19T19:57:05.866Z",
    "title": "Lionhead Pork Meatball Casserole",
    "subtitle": "A satisfying and flavorful dish from China, featuring light and fluffy meatballs resembling a lion's head.",
    "description": "This dish has an imaginative name and is highly popular in eastern China as well as other regions. The meatballs are said to resemble a lion's head, while the leaves represent its mane. It is a satisfying and flavorful dish. The unique texture comes from combining cold water and egg white with fatty minced pork, resulting in light and fluffy meatballs.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese leaves",
          "water chestnuts, fresh or tinned",
          "minced fatty pork",
          "egg white",
          "cold water",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "salt and black pepper",
          "cornflour for dusting",
          "groundnut or vegetable oil",
          "garlic cloves, peeled and crushed",
          "chicken stock"
        ]
      }
    ],
    "instructions": [
      "Separate the stalks from the Chinese leaves and cut them into 5cm (2in) strips.",
      "If using fresh water chestnuts, peel and finely chop them. If using tinned water chestnuts, rinse them well in cold water, drain thoroughly, and then chop finely.",
      "By hand, mix the pork, egg white, and cold water until the mixture becomes light and fluffy. Avoid using a blender, as it would make the mixture too dense.",
      "Add the water chestnuts, both soy sauces, rice wine, sugar, 2 teaspoons of salt, and ½ teaspoon of black pepper. Mix for another 30 seconds.",
      "Divide the mixture into 6 equal portions and shape each into a large meatball.",
      "Lightly dust each meatball with cornflour.",
      "Heat a wok over high heat until very hot. Add 3-4 tablespoons of oil, and when it starts to smoke slightly, add the meatballs. Reduce the heat and brown them gently.",
      "Remove the meatballs from the wok and drain on kitchen paper.",
      "Wipe the wok clean and reheat over high heat until hot. Add 2 teaspoons more oil, and when hot and slightly smoking, add the garlic and stir-fry for 10 seconds.",
      "Add the Chinese leaves and stir-fry for 20 seconds.",
      "Pour in the chicken stock and cook for 2 minutes until the leaves are tender.",
      "Transfer the mixture to a flameproof casserole dish.",
      "Place the meatballs on top of the leaves, bring to a boil, then reduce the heat to very low. Cover and simmer gently for 1½ hours.",
      "Arrange the Chinese leaves on a serving platter or individual bowls, place the meatballs on top, pour the sauce over, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "In China, this mixture is traditionally prepared by hand, with the cook tossing the meat against the side of a bowl to tenderize and aerate it. This dish can be made in advance and reheated as needed."
  }
]