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Twice-cooked pork
A 9:16 storyboard, 91 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 Twice-cooked 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. Twice-cooked pork. Twice-cooked pork (回锅肉), a Sichuan dish from China. Here is the whole thing, one move at a time.
On screen. Twice-cooked pork
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Twice-cooked pork, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Twice-cooked pork. Twice-cooked pork (回锅肉), a Sichuan dish from China.
On screen. Twice-cooked 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, green cabbage, doubanjiang, garlic, fresh ginger. 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 Wide skillet or wok, Scale, Spatula.
On screen. Wide skillet or wok · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Twice-cooked pork: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Twice-cooked pork. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, green cabbage, doubanjiang, garlic, fresh ginger, scallion, shaoxing wine, tamari, sichuan pepper, kosher salt, toasted sesame oil. Twice-cooked pork is cooked in Sichuan as its own plate, not as a copy of a restaurant menu. Simmer the pork until the outside turns grey, slice it, then fry the slices with doubanjiang until the edges curl and the cabbage wilts. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Twice-cooked pork: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Twice-cooked pork is cooked in china. Also called 回锅肉. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Twice-cooked pork is cooked in china. Also…
Scene 7 · step · 7s
Step 3
Shot. Twice-cooked pork: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Twice-cooked pork, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Twice-cooked pork: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 19 min in real time.
Voiceover. Add the remaining weighed foods and cook Twice-cooked pork at medium-high heat, pan about 375°F / 190°C. Start checking at 19 minutes. Twice-cooked pork is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 19 min
- 🇨🇳 ChinaEast Asiasig-china-twice-cooked-pork-sig-china-twice-cooked-pork-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Twice-cooked pork: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Twice-cooked pork, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Twice-cooked pork, not the…
- 🇨🇳 ChinaEast Asiasig-china-twice-cooked-pork-sig-china-twice-cooked-pork-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Twice-cooked pork: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Twice-cooked pork for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Twice-cooked pork in this shot order and no other: a blender lid held down for the puree; scale and bowls in a flat lay; a thermometer in the thickest center; steam rising off the finished plate. Slate words for the editor: pebble, griddle, blister, velvety, patina, harbor, yarrow, peel, nappe, glaze.
On screen. Rest Twice-cooked pork for 5… · Rest 5 min
Scene 11 · 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. Twice-cooked pork is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Twice-cooked pork looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Twice-cooked pork turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Twice-cooked pork, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · 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 177 calories, with 22.4 grams of protein. Pai marks it Moderate.
On screen. 177 kcal · 22.4 g protein · Moderate
Scene 15 · 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. Twice-cooked pork
Scene 16 · 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 Twice-cooked 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.