Why does this pork belly recipe call for chilling for 8 hours?

Recipe link: https://www.allrecipes.com/recipe/240136/crispy-pork-belly/

I'm looking to make homemade ramen, and pork belly is key ingredient of that. This recipe calls for cooking for 6 hours (that part makes sense) but then chilling for 8 before using.

Follow up question: Are there any corners I could cut (cook time or chill time) without significantly impacting the final result? I presume not, but I'm open to hearing any pointers. Ideally, it would be convenient if I could just cook the pork belly, then use it immediately in my ramen dish.

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