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": "1fcd3aa75648418e9bddc301759bc931",
    "updated": "2025-05-07T21:53:06.350Z",
    "title": "Pork with Blood Orange",
    "subtitle": "Sweet, aromatic, sticky pork paired with vibrant blood oranges.",
    "description": "",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "spare rib chops",
          "oyster sauce",
          "dark soy sauce",
          "caster sugar",
          "chilli sauce",
          "crushed cloves garlic",
          "finely grated zest of a blood orange"
        ]
      },
      {
        "section": "For the sauce and garnish",
        "ingredients": [
          "water",
          "juice of a blood orange",
          "oranges, thinly sliced",
          "radishes, sliced or halved"
        ]
      },
      {
        "section": "For the Pork tenderloin with ponzu dipping sauce",
        "ingredients": [
          "pork tenderloin",
          "oil",
          "salt",
          "pepper",
          "soy sauce",
          "sugar",
          "rice vinegar",
          "finely hashed chillies",
          "ponzu sauce",
          "beanshoots (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/Gas mark 4.",
      "Combine 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of caster sugar, and 1 tablespoon of chilli sauce in a bowl.",
      "Add 2 crushed cloves of garlic and the finely grated zest of a blood orange, stirring well.",
      "Place the 300g spare rib chops in the marinade, allowing them to soak for as long as possible before roasting—ideally an hour, but at least 5 minutes.",
      "Arrange the pork on a wire rack set over a roasting tin, mixing the marinade with 300ml of water and pouring it into the bottom of the tin.",
      "Roast in the oven for 25-30 minutes until the pork becomes sticky and caramelized.",
      "Remove the chops from the oven and let them rest briefly before taking them off the tin.",
      "Place the roasting tin on medium heat on the stove, squeeze in the juice of a blood orange, then bring to a boil and reduce the liquid to a thick, glossy sauce.",
      "Thinly slice the 2 oranges and prepare the 6 radishes by slicing or halving them.",
      "Slice the ribs and serve them accompanied by the orange slices and radishes.",
      "In a roasting dish, heat a thin layer of oil. Season the pork tenderloin with salt and pepper, then sear it on all sides until browned.",
      "Roast the tenderloin in the oven until it is just cooked through, then allow it to rest.",
      "Meanwhile, prepare a dipping sauce by mixing soy sauce, sugar, rice vinegar, finely hashed chillies, and a splash of ponzu sauce.",
      "Optionally, add some beanshoots as a fresh accompaniment.",
      "Slice the pork tenderloin thickly and dip each piece into the prepared sauce before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]