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": "87d6d9b56238413d9ba87cba588cd725",
    "updated": "2025-05-11T13:42:38.589Z",
    "title": "Cantonese Style Sweet and Sour Pork",
    "subtitle": "'Life is like a pair of chopsticks, offering sweet, sour, bitter, and spicy moments. Whenever possible, let's make life sweet.'",
    "description": "The original sweet and sour sauce comes from the Hunan province of China. It consisted of a simple mix of light vinegar and sugar, which differs greatly from the bright orange sauce commonly found in restaurants today.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut oil for frying",
          "pork loin, chopped into 2 cm cubes",
          "egg, beaten",
          "salt",
          "cornflour (cornstarch)."
        ]
      },
      {
        "section": "For the sweet and sour sauce",
        "ingredients": [
          "orange juice",
          "sugar",
          "tomato purée",
          "tomato ketchup",
          "white wine vinegar",
          "red bell pepper, de-seeded and roughly chopped",
          "% small onion, roughly chopped",
          "handful of pineapple chunks (fresh or tinned).",
          "cornflour (cornstarch) mixed with 6 tbsp water"
        ]
      }
    ],
    "instructions": [
      "Combine all the sauce ingredients, except the cornflour mixture, in a large saucepan over medium heat.",
      "Bring the mixture to a boil.",
      "Reduce the heat and let it simmer for 5 minutes.",
      "Gradually pour in the cornflour mixture while stirring continuously, until the sauce reaches your preferred thickness.",
      "The sauce should be thick enough to coat the back of a spoon.",
      "Set the sauce aside.",
      "Heat enough oil in a large pan to allow the pork pieces to float without touching the bottom, bringing the oil temperature to 170°C (340°F).",
      "In a large bowl, place the pork loin, add the beaten egg and salt, and mix well to coat all the pieces with egg.",
      "Put the cornflour in a separate bowl, then add the pork and stir to coat it evenly, shaking off any excess cornflour.",
      "Carefully lower the coated pork pieces into the hot oil and fry for about 5 minutes, or until fully cooked.",
      "If you have a food thermometer, the internal temperature should reach 75°C (170°F).",
      "Remove the pork and drain on a wire rack or on a plate lined with kitchen paper.",
      "Arrange the pork on a serving plate, pour the sweet and sour sauce over it, and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]