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

    [
  {
    "recipeCode": "fca7075778de4c679aab569c74a51cdf",
    "updated": "2025-05-20T02:48:17.776Z",
    "title": "Honey Glazed Pork",
    "subtitle": "My adaptation of the classic Chinese Honey Ham with Lotus Seed.",
    "description": "This recipe is my take on a well-known Chinese dish called Honey Ham with Lotus Seed. Traditionally, Chinese ham is slowly braised in a mixture of sugar, Shaoxing rice wine, and lotus seeds reduced into a syrup that coats the ham like honey. This process can take around four hours, but adapting the method to thick pork chops significantly reduces the cooking time while preserving the rich flavor. Serve with plain steamed rice and a simple green vegetable.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boned pork chops, at least 4cm thick",
          "salt",
          "spring onions",
          "groundnut or vegetable oil",
          "fresh ginger"
        ]
      },
      {
        "section": "For the Braising Sauce",
        "ingredients": [
          "shaoxing rice wine or dry sherry, or shaoxing rice wine or dry sherry mixed with 300 ml chicken stock",
          "light soy sauce",
          "chinese rock sugar or granulated sugar",
          "roasted sichuan peppercorns"
        ]
      }
    ],
    "instructions": [
      "Lightly season the pork chops with ½ teaspoon of salt and set them aside.",
      "Cut the spring onions into 7.5cm (3in) lengths.",
      "Heat a wok or a large frying pan over high heat.",
      "Add the oil, and when it is very hot and slightly smoking, reduce the heat and add the spring onions and ginger.",
      "After a few seconds, add the pork chops and cook until browned.",
      "Bring the braising sauce ingredients to a boil in a heavy-based pan or flameproof casserole, then reduce to a simmer.",
      "Add the chops, spring onions, and ginger; lower the heat to the minimum, cover, and simmer for 15 minutes or until the pork is tender.",
      "Once cooked, remove the chops from the liquid and let them cool slightly before slicing diagonally.",
      "Skim off any surface fat from the braising liquid, then spoon some of the liquid over the pork slices.",
      "Serve the dish immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Any remaining braising liquid can be cooled and frozen for future use. Be sure to remove any surface fat before freezing."
  }
]