In a bowl, mix the minced bacon, ham hock or gammon with the pork belly. Mould the meat into 4 round, flat patties, roughly 12cm across. You can use a burger press if you have one, or a pastry ring.
Remove from the pan, set aside and keep warm. For the sausage and bacon patties, mix the sausage meat with the chives and black pepper in a bowl. Shape into two patties and wrap each pattie in bacon.
Cook the bacon until crisp and golden ... Mix into the sausage meat well with the pepper. Form into 4 patties. Heat the remaining oil in a pan and cook the patties for about 3 minutes each ...