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": "032bdf6273c4406cac81c5e266ebf7e9",
    "updated": "2025-05-07T20:56:31.217Z",
    "title": "Pork and Mango Kebabs",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork shoulder",
          "oil",
          "grain mustard",
          "black pepper",
          "salt",
          "ripe mango",
          "lemon"
        ]
      },
      {
        "section": "Lip-tingling pork, cool pomegranate-flecked yoghurt",
        "ingredients": [
          "cucumber",
          "salt",
          "yoghurt",
          "handful of fresh mint leaves",
          "seeds from",
          "black pepper",
          "cubed pork steaks",
          "sea salt flakes",
          "black peppercorns",
          ", peeled clove of garlic",
          "olive oil"
        ]
      },
      {
        "section": "Miso pork kebabs",
        "ingredients": [
          "light (shiro) miso",
          "mirin"
        ]
      },
      {
        "section": "Greengage and honey",
        "ingredients": [
          "honey",
          "dijon mustard",
          "salt",
          "greengages"
        ]
      }
    ],
    "instructions": [
      "Cut 400g of pork shoulder into large cubes, about 3cm in size.",
      "Place the pork cubes in a dish with 1 tablespoon of oil and 2 tablespoons of grain mustard. Season with black pepper and plenty of salt, then mix well to coat each piece evenly with the mustard.",
      "Peel a ripe mango and carefully remove the flesh from the stone in large pieces, then cut into cubes roughly the same size as the pork.",
      "Thread the pork and mango cubes alternately onto wooden or metal skewers, keeping the pieces close together.",
      "Lightly brush a heavy non-stick or cast-iron frying pan with oil and heat over medium heat.",
      "When the oil is hot, place the skewers in the pan and allow the meat to brown nicely before turning to cook the other side.",
      "Make sure the pork is cooked through before removing from the pan. A spatula or palette knife can help gently lift the meat and mango if they stick. A squeeze of lemon juice will enhance the flavors.",
      "Coarsely grate half a small cucumber, then place it in a colander and season generously with salt. Let it sit for 20 minutes before squeezing out excess water.",
      "Mix the drained cucumber into 200ml of yoghurt. Stir in a small handful of fresh mint leaves, the seeds from half a pomegranate, and a good grind of black pepper.",
      "Thread 200g of cubed pork steaks onto flat wooden skewers.",
      "Using a pestle and mortar, crush half a teaspoon of sea salt flakes, a quarter teaspoon of black peppercorns, and 1 large peeled garlic clove into a coarse, wet paste. Rub this mixture all over the pork cubes.",
      "Drizzle lightly with olive oil, then grill the skewers until the pork is browned on all sides. Serve with the pomegranate and yoghurt sauce.",
      "In a small saucepan over medium heat, combine 1 lightly heaped tablespoon of light (shiro) miso with 3 tablespoons of mirin, stirring until the miso dissolves.",
      "Toss the pork cubes in this mixture, then skewer and grill until the edges turn a deep glossy brown, turning occasionally.",
      "Brush the cubed pork with a mixture of honey and Dijon mustard, seasoning generously with salt.",
      "Thread the pork cubes onto skewers alternating with greengages, then cook in the same manner."
    ],
    "notes_ingredients": [
      "The mango should be ripe but firm enough to hold its shape during cooking; overly soft mango may fall off the skewers.",
      "If mango isn't appealing, plums make a delicious alternative that pairs well with pork.",
      "Pork shoulder works very well for this recipe, but other cuts are suitable too. Be aware that fatty cuts can create more smoke when cooked under the grill."
    ],
    "notes_instructions": null
  }
]