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": "b0e2efcac25e411cbbf2b37a35560270",
    "updated": "2025-05-20T00:25:54.260Z",
    "title": "Twice-Cooked Pork",
    "subtitle": "A classic method showcasing authentic Chinese flavors and techniques.",
    "description": "This dish highlights key elements of classic Chinese cooking. Much of pork’s flavor is found in its fat, yet fatty meat tends to be chewy and greasy. The traditional Chinese method of twice-cooking pork addresses this by first simmering the meat slowly to tenderize it and release some fat, then stir-frying it to remove most of the remaining fat. This process preserves the authentic pork flavor while improving the texture. The pork is finished in a spicy sauce that enhances its taste and makes it very appetizing. It pairs well with plain rice and reheats nicely.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork belly, with rind",
          "fresh ginger",
          "spring onions",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "onion, thinly sliced",
          "red pepper, seeded and thinly sliced",
          "green pepper, seeded and thinly sliced",
          "leeks, white part only, shredded",
          "chicken stock",
          "hoisin sauce",
          "chilli bean sauce",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Bring a pan of salted water to a boil.",
      "Add the pork belly and simmer for 10 minutes, skimming off any impurities.",
      "Add the ginger and spring onions, reduce the heat to low, cover tightly, and simmer for 1½ hours.",
      "Drain the meat well in a colander.",
      "Discard the cooking liquid and aromatics.",
      "Once the meat is cool enough to handle, cut it into bite-sized pieces approximately 5 x 1cm (2 x ½in).",
      "Heat a wok over high heat until very hot.",
      "Add the oil, and when it begins to smoke lightly, add the meat. Use the wok cover to prevent fat splatters.",
      "Stir-fry the meat for 20 minutes until browned and much of the fat is rendered out.",
      "Drain the meat in a colander, reserving 1 tablespoon of oil in the wok.",
      "Reheat the wok, add the garlic, onion, peppers, and leeks, and stir-fry for about 4 minutes until the vegetables soften.",
      "Add the remaining ingredients along with 1 teaspoon of salt, then return the pork to the wok mixture.",
      "Lower the heat, cover, and braise for 15 minutes until the pork is tender.",
      "Transfer to a serving platter and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]