Looking for a rich, hearty, and healthy comfort dish that’s full of vegetables, protein, and cheesy goodness? This Creamy Broccoli and Pork Neck Bake with Mozzarella is the perfect recipe for cozy dinners or special weekend meals. Blending tender pork, lightly sautéed vegetables, and a savory egg-based custard, this bake is not only flavorful but also packed with nutrients. Finished with golden, bubbly mozzarella and cherry tomatoes, this dish brings both visual appeal and satisfying texture. If you love layered, oven-baked meals that can feed a family or serve well as leftovers, this one’s a winner.
Cooking Time
Prep time: 25 minutes
Soaking time: 15 minutes
Bake time: 65 minutes
Total time: Approximately 1 hour 45 minutes
Ingredients
For the vegetable custard base:
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3 eggs
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Salt and pepper
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Dried garlic
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3 tablespoons Greek yogurt
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½ cup (125 ml) milk
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4 tablespoons wheat flour
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½ teaspoon baking powder
Vegetables:
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800 g broccoli
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1 onion (diced)
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2 cloves garlic (minced)
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1 carrot (grated or diced)
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½ green pepper
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1 red pepper
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1 cup canned tomato in juice (roughly chopped)
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4 tablespoons apple cider vinegar
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Cold water (enough to soak broccoli)
For the meat mixture:
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800 g pork neck (cut into small pieces)
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Salt, pepper, paprika
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1 onion (grated or minced)
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1 egg
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Dried garlic
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2 tablespoons flour
Other:
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Butter (for sautéing and greasing)
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100 g mozzarella (grated or shredded)
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Cherry tomatoes (halved)
Step-by-Step Cooking Directions
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Prepare the Broccoli:
Cut broccoli into bite-sized florets. Soak in a bowl with cold water and 4 tablespoons of apple cider vinegar for 10–15 minutes to clean and slightly soften it. Drain and set aside. -
Make the Custard Base:
In a large bowl, whisk 3 eggs with salt, pepper, and a pinch of dried garlic. Add Greek yogurt and mix until smooth. Stir in milk, flour, and baking powder. Set aside. -
Cook the Vegetables:
Melt butter in a pan and sauté diced onion until translucent. Add garlic, carrot, green pepper, and red pepper. Cook until softened. Add canned tomato with its juice and season with salt and pepper. Cook the mixture until it’s about halfway done, then remove from heat. -
Prepare the Pork Mixture:
In a separate bowl, combine chopped pork neck with salt, pepper, paprika, onion, egg, dried garlic, and flour. Mix well. -
Assemble the Layers:
In a greased baking dish, spread the sautéed vegetables evenly. Layer the pork mixture over the vegetables. Pour the custard mixture on top, allowing it to seep through the layers. -
Bake First Round:
Place in a preheated oven at 180ºC (356ºF) and bake for 15 minutes. -
Add Mozzarella and Tomatoes:
Remove the dish, sprinkle with grated mozzarella and arrange cherry tomato halves on top. -
Final Baking Stages:
Return to the oven and bake for an additional 40 minutes at 180ºC (356ºF). Finally, increase temperature to 200ºC (392ºF) and bake for 10 more minutes for a crispy golden top. -
Serve:
Let the dish rest for 5–10 minutes before serving. Enjoy warm.
Nutritional Information (approximate per serving, serves 6)
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Calories: 480 kcal
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Protein: 35g
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Fat: 28g
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Carbohydrates: 20g
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Fiber: 5g
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Sugar: 6g
The Origins and Popularity of the Recipe
This type of hearty baked dish is inspired by Central and Eastern European comfort food, where vegetables and meats are commonly combined into casseroles or bakes. The addition of yogurt, garlic, and paprika hints at Balkan and Mediterranean influences. With the rise of one-pan, oven-baked meals globally, this dish has gained attention for its flavor, simplicity, and nutritional richness.
Reasons Why You’ll Love the Recipe
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Combines meat, vegetables, and dairy in one complete dish
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Requires minimal active cooking time
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Perfect for meal prepping
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Uses common pantry ingredients
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Balanced in taste—creamy, savory, and slightly tangy
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The cheesy top adds a satisfying finish
Health Benefits
This dish is packed with vegetables like broccoli, peppers, carrots, and tomatoes, making it rich in vitamins A, C, and K. The pork provides protein and iron, while the Greek yogurt adds probiotics and calcium. By baking instead of frying, you also keep it relatively low in oil.
Serving Suggestions
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Serve with a fresh green salad or arugula with lemon vinaigrette
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Add a slice of crusty wholegrain bread for extra texture
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A spoon of sour cream or tzatziki on the side adds a nice tang
Common Mistakes to Avoid
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Overcooking the vegetables before baking—they’ll become mushy.
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Not soaking the broccoli—this step ensures it cooks evenly and isn’t bitter.
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Using too much liquid in the custard, which can make the dish runny.
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Skipping the final bake at higher heat—this gives the golden cheesy top.
Pairing Recommendations
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Drink: Try a chilled white wine like Sauvignon Blanc or a sparkling apple cider.
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Side: A light cucumber salad or steamed green beans with lemon.
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Dessert: Follow with a fruity dessert like baked apples or lemon yogurt cake.
Cooking Tips
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Use pre-cooked leftover pork or rotisserie chicken to save time.
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If you don’t have Greek yogurt, use sour cream or thick plain yogurt.
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Add herbs like thyme or parsley for extra flavor.
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For a spicier kick, add chili flakes or cayenne to the pork mix.
Similar Recipes to Try
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Broccoli Chicken Casserole with Cream Cheese
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Ground Beef and Vegetable Bake
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Greek Moussaka with Eggplant
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Cauliflower and Cheese Gratin
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Chicken and Spinach Lasagna
Variations to Try
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Vegetarian Version: Skip the pork and add chickpeas or sautéed mushrooms instead.
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Cheese Lover’s Version: Add cheddar or feta along with mozzarella.
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Low-Carb Version: Use almond flour instead of wheat flour in the custard.
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Spicy Twist: Add jalapeños or hot paprika to the meat filling.
Ingredient Spotlight: Broccoli
Broccoli is the hero vegetable in this recipe. It’s not only a low-calorie source of fiber but also packed with antioxidants and vitamins C and K. Soaking it in vinegar water helps clean it thoroughly and brightens the flavor during baking. Its texture holds up beautifully in casseroles, providing bite and nutrition.
Conclusion
The Creamy Broccoli and Pork Neck Bake with Mozzarella is the kind of recipe that brings together health, taste, and convenience in one dish. With layers of tender meat, fresh vegetables, and a creamy, protein-rich custard, it’s filling without being heavy. Whether you’re cooking for your family or meal prepping for the week, this dish is sure to satisfy. And with its endless customization options, you can tweak it to suit your dietary needs or mood.
10 Frequently Asked Questions
1. Can I use chicken instead of pork?
Yes! Chicken breast or thighs work great. You can also use ground chicken.
2. What can I use instead of Greek yogurt?
You can substitute with sour cream or plain thick yogurt.
3. Can I make it ahead of time?
Absolutely. Prepare and bake the dish, then reheat in the oven before serving.
4. Is it freezer-friendly?
Yes. Let it cool completely, portion, and freeze in airtight containers for up to 2 months.
5. What can I serve this with?
A fresh salad, garlic bread, or steamed vegetables make perfect sides.
6. Can I skip the mozzarella topping?
You can, but it adds a lovely texture and flavor. Try using another cheese like cheddar or feta.
7. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
8. Can I use frozen broccoli?
Yes, just thaw and drain well before using. The texture may be slightly softer.
9. What other meats can I use?
Beef, turkey, or even plant-based meat substitutes work well in this recipe.
10. Can I make it spicy?
Yes! Add chili flakes, hot paprika, or diced chili peppers to the meat mixture.