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Red-braised pork
A 9:16 storyboard, 76 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Red-braised pork, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Red-braised pork. Red-braised pork, a dish from China (红烧肉). Here is the whole thing, one move at a time.
On screen. Red-braised pork
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Red-braised pork, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Red-braised pork. Red-braised pork, a dish from China (红烧肉).
On screen. Red-braised pork
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out pork tenderloin, soy sauce, brown sugar, fresh ginger, scallion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Red-braised pork, the actual ingredients of this recipe on a wooden board, China home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat a heavy pot until it will brown, and keep the lid close. For Red-braised pork, start here: caramelize the sugar, brown the pork, and braise it covered until the sauce is a dark glaze.
On screen. Heat a heavy pot until it will brown, and keep…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Red-braised pork at the middle of cooking, braise, steam or sheen on this exact dish, no text, no hands covering the food, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook 70 min in real time.
Voiceover. Caramelize the sugar, brown the pork, and braise it covered until the sauce is a dark glaze.
On screen. Caramelize the sugar, brown the… · Cook 70 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Red-braised pork in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. A fork should meet no resistance in the center. Stop when this is true of Red-braised pork: Caramelize the sugar, brown the pork, and braise it covered until the sauce is a dark glaze.
On screen. A fork should meet no resistance in the center.…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Red-braised pork on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Spoon the sauce over the center and serve it in the pot or on a warm plate. Red-braised pork is eaten in China as this plate, with the sauce or garnish that belongs to it.
On screen. Spoon the sauce over the center and serve it in…
Scene 9 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Red-braised pork is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Red-braised pork looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Red-braised pork spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Red-braised pork, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 12 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 155 calories, with 22.8 grams of protein. Pai marks it Moderate.
On screen. 155 kcal · 22.8 g protein · Moderate
Scene 13 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Red-braised pork
Scene 14 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Red-braised pork from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.