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": "2f54399a5d584dc9aca30b5e01c4d70f",
    "updated": "2025-05-07T22:32:15.480Z",
    "title": "Salt and Pepper Pork",
    "subtitle": null,
    "description": "A mouth-tingling combination of salty heat paired with cool, crisp lettuce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cubed pork",
          "szechuan peppercorns",
          "black peppercorns",
          "lettuce",
          "mint",
          "coriander",
          "black peppercorns",
          "szechuan peppercorns",
          "cubed pork shoulder or leg",
          "rapeseed or groundnut oil",
          "sea salt flakes",
          "ice-cold beer"
        ]
      }
    ],
    "instructions": [
      "Crush a tablespoon each of black and Szechuan peppercorns finely using a pestle and mortar or another heavy object, then toss with 500g of cubed pork shoulder or leg.",
      "Let the mixture sit for about 20 minutes.",
      "Heat a wok or large frying pan over high heat.",
      "When the pan is very hot, add 2 tablespoons of rapeseed or groundnut oil and swirl it around the pan.",
      "Once the oil begins to shimmer and produce a slight smoke, add the pork along with a tablespoon of sea salt flakes.",
      "Cook over high heat, stirring frequently for about 5 minutes, until the meat is browned in spots.",
      "Transfer to a warm bowl and serve with iceberg lettuce and optionally some mint or coriander leaves.",
      "Enjoy with a glass of ice-cold beer."
    ],
    "notes_ingredients": [
      "The crisp lettuce and cold beer balance the saltiness, making them essential elements alongside the pork.",
      "Cubed pork from the shoulder or leg, which is lean and firm, is ideal for stir-frying compared to fattier cuts. Reserve fattier cuts for slow cooking where the fat can tenderize and enrich the meat.",
      "If Szechuan peppercorns are unavailable, you can still prepare a simple salt and pepper pork. The dish will be less aromatic but still delicious. Consider adding a chopped garlic clove, four chopped spring onions, or a grated piece of ginger or galangal. A touch of lemon zest at the end can brighten the flavors and pairs well with black pepper.",
      "Coarsely grated carrot, prepared like remoulade, or a handful of green beans would complement the pork nicely. Fresh coriander or mint leaves are also suitable. Serving the spicy meat with warm, soft flatbread or romaine lettuce works well."
    ],
    "notes_instructions": [
      "Keep the ingredients moving quickly in the pan to prevent the pepper from burning. Use rapeseed or groundnut oil, as they have a higher smoke point than olive oil, making them better suited for high-temperature cooking."
    ]
  }
]