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": "8f8b2a666ff349198520aebf5815aa27",
    "updated": "2025-05-18T16:39:17.393Z",
    "title": "Twice-Cooked Crispy Pork Belly",
    "subtitle": "Enjoy juicy, tender pork belly flavored with doenjang and honey, paired with irresistible crispy crackling for the ultimate Sunday roast.",
    "description": "This dish is the perfect Sunday roast—featuring juicy, tender pork lightly seasoned with doenjang and honey, accompanied by a generous layer of crispy, crunchy crackling. It can be enjoyed wrapped in lettuce leaves, Korean-style, or (Gareth's favorite) served atop creamy mashed potatoes with plenty of Zingy Green Sauce. Whichever way you prefer, it’s sure to delight everyone.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork belly piece",
          "vegetable oil",
          "salt"
        ]
      },
      {
        "section": "STOCK",
        "ingredients": [
          "fresh root ginger, roughly sliced",
          "whole garlic cloves",
          "light soy sauce",
          "doenjang (korean soybean paste).",
          "long red chillies, trimmed and sliced in half lengthways",
          "onion",
          "black peppercorns"
        ]
      },
      {
        "section": "MARINADE",
        "ingredients": [
          "doenjang (korean soybean paste).",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "honey",
          "apple vinegar"
        ]
      }
    ],
    "instructions": [
      "Place the pork belly into a large heavy-bottomed saucepan or stockpot along with all the stock ingredients, adding enough water to fully cover the meat.",
      "Bring to a boil, then reduce the heat and gently simmer for 30 minutes. Remove the pork from the stock and set aside to drain.",
      "Thoroughly pat the pork dry using kitchen paper.",
      "Carefully score the pork belly skin in a crisscross pattern with the tip of a sharp knife, being cautious not to cut into the meat underneath.",
      "Transfer the pork to the refrigerator and let it rest for 4 to 6 hours, or preferably overnight.",
      "When ready to cook, preheat the oven to 220°C (425°F), Gas Mark 7.",
      "In a small bowl, combine the marinade ingredients and mix well.",
      "Place the pork belly skin-side up on a large piece of aluminum foil. Using a pastry brush, apply the marinade only to the sides and bottom of the meat, avoiding the skin to prevent burning.",
      "In another small bowl, mix the vegetable oil and salt, then brush this mixture evenly over the skin.",
      "Fold the aluminum foil around the marinated sides of the pork, leaving the skin exposed.",
      "Place the pork on the highest oven shelf and roast for 30 minutes. Then reduce the oven temperature to 180°C (350°F), Gas Mark 4, and continue roasting for another 30 minutes.",
      "To achieve extra crispy crackling, increase the oven temperature back to 220°C (425°F), Gas Mark 7, and cook for an additional 40 minutes, until the skin turns golden brown and crunchy throughout.",
      "Remove the pork from the oven and allow it to rest for 30 minutes before slicing and serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]