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Nakhon Si Pork and Rice

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Nakhon Si Pork and Rice, 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. Nakhon Si Pork and Rice. Nakhon Si Pork and Rice. Braised pork over turmeric rice. The broth reduces a little and spoons over the rice, and it is not a sweet gravy. Here is the whole thing, one move at a time.

    On screen. Nakhon Si Pork and Rice

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Nakhon Si Pork and Rice, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Nakhon Si Pork and Rice. Nakhon Si Pork and Rice. Braised pork over turmeric rice. The broth reduces a little and spoons over the rice, and it is not a sweet gravy.

    On screen. Nakhon Si Pork and Rice

  3. 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, dry brown rice, spinach, ground turmeric, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. 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

  5. Scene 5 · step · 6s

    Step 1

    Shot. Nakhon Si Pork and Rice: mise en place in small cups. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the pork tenderloin and spinach into even pieces. Measure the fish sauce, lime, and aromatics into cups so you are not hunting once the pot is hot. Start the dry brown rice in a small pot with just enough broth to cover it by a fingertip. Keep it at a simmer, lid cracked, while the rest of the dish cooks.

    On screen. Cut the pork tenderloin and spinach into even…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Nakhon Si Pork and Rice: aromatics softening in a small slick of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the neutral oil in a lidded braiser over medium heat. Cook the garlic, ginger or galangal, and any chili paste until they smell sweet, about 1 minute. This is a short bloom, not a fry. Add ground turmeric with the aromatics.

    On screen. Warm the neutral oil in a lidded braiser over…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Nakhon Si Pork and Rice: pot at a steady simmer. 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 Simmer 28 min in real time.

    Voiceover. Add the pork tenderloin and the broth. Bring it up, then drop to a steady simmer until the thickest piece is opaque and the juices run clear, about 28 minutes.

    On screen. Add the pork tenderloin and the… · Simmer 28 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Nakhon Si Pork and Rice: vegetables simmering in the pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Stir in spinach. Simmer only until they are tender, with some color left and not stewed to gray. If you are using noodles or rice, add them now so they drink a little of the broth.

    On screen. Stir in spinach. Simmer only until they are…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Nakhon Si Pork and Rice: herbs scattered over the finished pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Turn off the heat. Add thai basil and lime. The neutral oil stays at the teaspoon you started with. Braised pork over turmeric rice. The broth reduces a little and spoons over the rice, and it is not a sweet gravy.

    On screen. Turn off the heat. Add thai basil and lime. The…

  10. Scene 10 · 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. Nakhon Si Pork and Rice is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Nakhon Si Pork and Rice 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. Nakhon Si Pork and Rice 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

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Nakhon Si Pork and Rice, 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

  13. Scene 13 · 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 308 calories, with 33.3 grams of protein. Pai marks it Healthy.

    On screen. 308 kcal · 33.3 g protein · Healthy

  14. Scene 14 · 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 bowls. Eat while it is at its best.

    On screen. Nakhon Si Pork and Rice

  15. Scene 15 · 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 Nakhon Si Pork and Rice 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.