Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "66f4f9883c644604a5c4c6aa6496dae8",
    "updated": "2025-05-11T13:04:37.985Z",
    "title": "Chinese Roast BBQ Pork",
    "subtitle": null,
    "description": "In Hong Kong, char siu is commonly bought from a Siu Mei shop, which specializes in meat dishes such as char siu (BBQ pork), soy-sauce chicken, roast goose, and crispy pork belly. These establishments often display their meats by hanging them in the window. As a result, char siu is frequently served together with one of these other meats in a 'rice box' meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork shoulder or loin",
          "chinese five spice",
          "chinese rice wine",
          "fresh ginger",
          "garlic cloves, crushed",
          "yellow bean sauce",
          "hoisin sauce",
          "white sugar",
          "star anise",
          "cinnamon stick",
          "honey, plus 2 tbsp mixed with 2 tbsp hot water for glazing"
        ]
      }
    ],
    "instructions": [
      "Place the pork in a large bowl, add all the other ingredients except the honey-water glaze, and work the marinade into the meat thoroughly.",
      "Cover the bowl, refrigerate, and leave the pork to marinate for at least 2 hours or preferably overnight.",
      "Remove the pork from the refrigerator and let it come to room temperature before cooking.",
      "Preheat the oven to 180°C (350°F).",
      "Put the pork on a baking tray, reserving the marinade. Cover the pork with foil and bake for 20 minutes.",
      "Turn the pork, baste it with the reserved marinade, then cover and cook for another 10 minutes.",
      "Check that the pork is cooked by piercing it with a skewer; the juices should run clear.",
      "Baste the pork again with the marinade and return it to the oven uncovered. Cook for an additional 20 minutes.",
      "The pork should develop a deep amber color and the marinade should become sticky and dry.",
      "Remove the pork from the oven and brush the meat with the honey and water glaze. Place under the grill for 2-3 minutes until the edges are lightly charred.",
      "Allow the pork to cool to room temperature, then slice and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]