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Roast 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 Roast 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. Roast pork. Roast pork (Schweinsbraten), a Sunday dish from Austria. Here is the whole thing, one move at a time.
On screen. Roast pork
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Roast pork, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Roast pork. Roast pork (Schweinsbraten), a Sunday dish from Austria.
On screen. Roast 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, yellow onion, fennel seed, low-sodium beef broth, garlic. 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 Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Roast 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 Roast pork. Heat to 425°F / 218°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, yellow onion, fennel seed, low-sodium beef broth, garlic, potato, kosher salt, olive oil. Roast pork is cooked in Sunday as its own plate, not as a copy of a restaurant menu. Roast pork on a bed of onion with fennel seed and a splash of broth, and let the onion become the sauce. Fennel seed stands in for caraway, and tenderloin stands in for a shoulder. 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. Roast pork: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Roast pork is cooked in austria. Also called Schweinsbraten. Let roasted food sit on the pan for five minutes before you slice.
On screen. Roast pork is cooked in austria. Also called…
Scene 7 · step · 7s
Step 3
Shot. Roast 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 Roast pork, until the edges take a little color. Cut pieces the same size so the center and the edge finish together.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Roast 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 Roast 28 min in real time.
Voiceover. Add the remaining weighed foods and cook Roast pork at 425°F / 218°C. Start checking at 28 minutes. Roast pork is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 425°F / 218°C.
On screen. Add the remaining weighed foods and… · Roast 28 min
- 🇦🇹 AustriaWestern Europesig-austria-roast-pork-sig-austria-roast-pork-9
Step 5
step · austria
Scene 9 · step · 6s
Step 5
Shot. Roast pork: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Roast 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 Roast pork, not the edge.…
- 🇦🇹 AustriaWestern Europesig-austria-roast-pork-sig-austria-roast-pork-10
Step 6
step · austria
Scene 10 · step · 7s
Step 6
Shot. Roast 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 Roast pork for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in austria, with the sauce or garnish that belongs to it. Film Roast pork in this shot order and no other: the table set with the garnish in a small bowl; a thermometer in the thickest center; parchment pressed into the pan; broth poured from a height into a bowl. Slate words for the editor: enamel, bronzed, crisp, windowlight, ridge, mortar, nappe, jute, flint, zephyr.
On screen. Rest Roast pork 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. Roast pork is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 425°F / 218°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. Roast 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. Roast 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 Roast 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 243 calories, with 28.6 grams of protein. Pai marks it Moderate.
On screen. 243 kcal · 28.6 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. Roast 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 Roast 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.