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Pork with clams
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 Pork with clams, 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. Pork with clams. Pork with clams (carne de porco à Alentejana), a Alentejo dish from Portugal. Here is the whole thing, one move at a time.
On screen. Pork with clams
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Pork with clams, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Pork with clams. Pork with clams (carne de porco à Alentejana), a Alentejo dish from Portugal.
On screen. Pork with clams
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, clam, potato, garlic, low-sodium chicken broth. 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, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Pork with clams: 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 Pork with clams. 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, clam, potato, garlic, low-sodium chicken broth, cilantro, lemon juice, sweet paprika, kosher salt, olive oil. Pork with clams is cooked in Alentejo as its own plate, not as a copy of a restaurant menu. Marinate the pork with paprika and garlic, fry it with potato, and steam the clams on top. Broth stands in for white wine. 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. Pork with clams: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Pork with clams is cooked in portugal. Also called carne de porco à Alentejana. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Pork with clams is cooked in portugal. Also…
Scene 7 · step · 7s
Step 3
Shot. Pork with clams: 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 Pork with clams, until the edges take a little color. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Pork with clams: 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 14 min in real time.
Voiceover. Add the remaining weighed foods and cook Pork with clams at medium-high heat, pan about 375°F / 190°C. Start checking at 14 minutes. Pork with clams 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 14 min
- 🇵🇹 PortugalSouthern Europesig-portugal-pork-with-clams-sig-portugal-pork-with-clams-9
Step 5
step · portugal
Scene 9 · step · 6s
Step 5
Shot. Pork with clams: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Pork with clams, 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 Pork with clams, not the…
- 🇵🇹 PortugalSouthern Europesig-portugal-pork-with-clams-sig-portugal-pork-with-clams-10
Step 6
step · portugal
Scene 10 · step · 7s
Step 6
Shot. Pork with clams: 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 Pork with clams for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in portugal, with the sauce or garnish that belongs to it. Film Pork with clams in this shot order and no other: scale and bowls in a flat lay; a thermometer in the thickest center; steam rising off the finished plate; hands shaping a loaf or patty. Slate words for the editor: amber, olive, dough, skillet, opaque, frost, undercrust, kiln, zephyr, oven.
On screen. Rest Pork with clams for 5 minutes,… · 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. Pork with clams 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. Pork with clams 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. Pork with clams 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 Pork with clams, 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 261 calories, with 32 grams of protein. Pai marks it Moderate.
On screen. 261 kcal · 32 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. Pork with clams
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 Pork with clams 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.