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": "c456b63d5e7f4ca0900bd6c23f5c4e94",
    "updated": "2025-05-20T01:14:36.330Z",
    "title": "Cold Beijing-style Pork",
    "subtitle": "",
    "description": "Cold platters are frequently enjoyed at banquets throughout northern China. The flavor and texture of the meat in this dish resemble a European pâté, offering a rich and satisfying taste. It is best to prepare this dish a day in advance and serve it chilled, which simplifies menu planning. This recipe is perfect for warm weather and makes a delightful cold option for picnics.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork leg fillet end or shoulder, in one piece"
        ]
      },
      {
        "section": "For the braising liquid",
        "ingredients": [
          "chicken stock",
          "fresh ginger",
          "spring onions",
          "whole star anise",
          "shaoxing rice wine or dry sherry",
          "five-spice powder",
          "chinese rock sugar or granulated sugar",
          "dark soy sauce",
          "roasted sichuan peppercorns",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Bring a pan of water to a boil.",
      "Add the pork and blanch it for about 3 to 5 minutes.",
      "Remove the pork with a slotted spoon and discard the water. Then, remove the rind from the pork and chop it into small pieces.",
      "Clean the pan thoroughly and return the pork to it.",
      "Add all the braising liquid ingredients along with the chopped rind and season with 1 tablespoon of salt.",
      "Bring the mixture to a boil, then reduce the heat to a very low simmer.",
      "Cover the pan and simmer gently for about 2 hours.",
      "Remove the pork from the pan with a slotted spoon and skim off as much fat as possible from the cooking liquid.",
      "Increase the heat to high and reduce the liquid by half.",
      "Place the pork into a bowl or deep dish.",
      "Strain the reduced liquid and pour it over the meat.",
      "Allow the dish to cool before refrigerating.",
      "Let it rest in the refrigerator for at least 8 hours, preferably overnight, before serving.",
      "Just before serving, remove the pork and slice it as thinly as possible.",
      "If the cooking liquid has gelled, cut it into cubes and arrange around the sliced pork as a garnish. If not, simply drizzle some of the cooled liquid over the pork slices and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]