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Sisig
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 Sisig, 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. Sisig. Sisig (sisig), a Pampanga plate from Philippines. Here is the whole thing, one move at a time.
On screen. Sisig
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Sisig, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Sisig. Sisig (sisig), a Pampanga plate from Philippines.
On screen. Sisig
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, chicken liver, yellow onion, thai chili, lime juice. 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, Scale, Slotted spoon, Thermometer.
On screen. Heavy pot · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Sisig: 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 Sisig. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, chicken liver, yellow onion, thai chili, lime juice, soy sauce, garlic, neutral oil, kosher salt. Sisig is cooked in Pampanga as its own plate, not as a copy of a restaurant menu. Chop the pork and liver fine, fry them until the edges crisp, and toss with onion, chili, and lime. Calamansi is the usual acid. Lime does that job. 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. Sisig: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Sisig is cooked in philippines. Fry in small batches so the oil temperature does not crash.
On screen. Sisig is cooked in philippines. Fry in small…
Scene 7 · step · 7s
Step 3
Shot. Sisig: 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 Sisig, until the edges take a little color. Drain fried food on a rack, not on a piled paper towel that traps steam.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Sisig: 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 Fry 3 min in real time.
Voiceover. Add the remaining weighed foods and cook Sisig at 350°F / 177°C oil. Start checking at 3 minutes. Sisig is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Add the remaining weighed foods and… · Fry 3 min
- 🇵🇭 PhilippinesSoutheast Asiaicon-philippines-sisig-icon-philippines-sisig-9
Step 5
step · philippines
Scene 9 · step · 6s
Step 5
Shot. Sisig: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Sisig, 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 Sisig, not the edge. If the…
- 🇵🇭 PhilippinesSoutheast Asiaicon-philippines-sisig-icon-philippines-sisig-10
Step 6
step · philippines
Scene 10 · step · 7s
Step 6
Shot. Sisig: 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 Sisig for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in philippines, with the sauce or garnish that belongs to it. Film Sisig in this shot order and no other: herbs cut in at the end; the crumb or interior on a cutting board; a spoon making a path through the sauce; fish just turning opaque and flaking. Slate words for the editor: nappe, hearthside, birch, sable, ladle, gloss, emberfold, windowlight, pebble, hearth.
On screen. Rest Sisig for 5 minutes, then… · 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. Sisig is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
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. Sisig 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. Sisig 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 Sisig, 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 185 calories, with 25.1 grams of protein. Pai marks it Moderate.
On screen. 185 kcal · 25.1 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. Sisig
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 Sisig 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.