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": "9a776620a765494580558139744c65a4",
    "updated": "2025-05-19T23:43:56.287Z",
    "title": "Braised Pork Belly Shanghai Style",
    "subtitle": "",
    "description": "Pork belly is an economical cut of pork widely enjoyed in Chinese cuisine and has always been a favorite. Although it may appear fatty and unappealing at first, its gelatinous texture is highly valued, and when cooked properly, the flavor is exceptional. This recipe uses a slow simmering method that renders much of the fat, resulting in a juicy and flavorful dish that pairs perfectly with steamed plain rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "belly pork, including the bones",
          "salt",
          "groundnut oil"
        ]
      },
      {
        "section": "FOR THE BRAISING LIQUID",
        "ingredients": [
          "fresh ginger",
          "chicken stock",
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "dark soy sauce",
          "chinese rock sugar or granulated sugar",
          "five-spice powder",
          "whole yellow bean sauce",
          "hoisin sauce",
          "spring onions",
          "white pepper"
        ]
      }
    ],
    "instructions": [
      "Rub the pork belly with 1 tablespoon of salt and let it sit for 1 hour.",
      "Rinse the salt off carefully afterwards.",
      "This process helps clean the pork and firms it up by drawing out some of its moisture.",
      "Pat the meat dry with kitchen paper.",
      "Heat a wok or a large frying pan over high heat until very hot.",
      "Add the oil, and when it starts to smoke lightly, brown the pork belly on the rind side only until crisp and golden brown. Cover the wok to prevent splattering.",
      "Add more oil if needed.",
      "Place the braising liquid ingredients into a large pan or flameproof casserole and season with 2 teaspoons of white pepper.",
      "Bring the liquid to a simmer, then add the browned pork belly.",
      "Cover and simmer gently for 2 to 2½ hours, or until the pork is very tender.",
      "Once cooked, remove the pork from the pan and let it cool slightly.",
      "Slice the meat thinly.",
      "While the traditional serving includes the pork rind and fat, you can remove these if you prefer.",
      "If desired, some of the braising liquid can be thickened with a little cornflour and served as a sauce over the sliced pork. Be sure to remove any surface fat from the liquid before thickening."
    ],
    "notes_ingredients": "",
    "notes_instructions": "This cut can be cooked with the bones still in. If your butcher removes them, be sure to add the bones to the braising liquid to enhance the flavor."
  }
]